Rich but not greasy Hakka bean curd

streaky meat:500g carrot:180g (1 piece) garlic:15 flap onion:1 tofu milk:4 blocks tofu milk:20ml sugar:10g salt:3g liquor:15ml clear water:400ml https://cp1.douguo.com/upload/caiku/e/1/1/yuan_e1547e6110e72d21a0e1559f8ebc5d91.jpeg

Rich but not greasy Hakka bean curd

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Rich but not greasy Hakka bean curd

Hakka cuisine has a distinctive style. Traditional Hakka cuisine uses more meat. Its main ingredients are outstanding. It stresses salty, burnt, fat, fragrant, cooked and aged . Today, the Hakka bean curd meat is the combination of salty and fat. It also adds the tofu milk with wine flavor, which makes the whole dish fragrant.

Cooking Steps

  1. Step1:Wash and cut the streaky pork; peel and clean the carrot and cut the ho

  2. Step2:Peel the garlic and pat it. Cut the scallion into piece

  3. Step3:Hot oil po

  4. Step4:Stir fry the streaky pork until it changes colo

  5. Step5:Stir fry with garlic and carro

  6. Step6:Add mashed tofu milk and tofu mil

  7. Step7:Add salt and suga

  8. Step8:Add white wine. Stir fry for a whil

  9. Step9:Add wate

  10. Step10:Bring to a boil. Simmer for 30 minutes

  11. Step11:When the juice is thick, sprinkle with Scallio

  12. Step12:Fat but not greas

  13. Step13:The sweetness of carrots and the saltiness of tofu are well integrate

Cooking tips:1. The key point of this dish is tofu milk. Therefore, we choose fermented tofu milk with wine flavor, which can add more fragrance. 2. If the streaky pork is cut into squares, the stewing time is longer. 3. Material weight - 34 persons. There are skills in making delicious dishes.

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How to cook Rich but not greasy Hakka bean curd

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Rich but not greasy Hakka bean curd recipes

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