Banquet Dishes that Don’t Test The Cooking Skills [tofu Stuffed]

Banquet Dishes that Don’t Test The Cooking Skills [tofu Stuffed]

1. 12 oily tofu (pick a complete, similar size, put on a plate to look good) Wash the epidermis to control the moisture and set aside

2. I bought the tuned pork filling at the market, so I don’t need to adjust it myself. Half a catty is enough.

3. To control the moisture content of the oily tofu, pierce a small hole with a pointed chopsticks, carefully stir the space inside the oily tofu with the chopsticks, and use the chopsticks to stuff the meat a little bit into the meat

4. Stuff all the oily tofu with minced meat and put it on the plate

5. Pour an appropriate amount of oil into the pot, shake it well, let the oil evenly spread over the bottom of the pot, burn it to 60% heat, put the oily tofu mouth down and fry in the pot over low heat.

6. Wait until the bottom of the oily tofu is slightly charred (about 2 minutes), then turn the other side and continue to fry for 2 minutes

7. When frying the tofu, prepare the sauce: put all the seasonings in a bowl, add twice the seasoning water, stir well and set aside

8. Pour the sauce on the oily tofu in the pot, cover the pot and set a medium-low heat for 7 or 8 minutes (you can turn it twice with chopsticks in the middle to let the meat evenly absorb the soup) The soup should not be dried!

9. Turn off the heat and place the tofu stuffed on a plate one by one. Turn on a low heat and heat the remaining soup in the pot and evenly pour it over the tofu stuffed

10. Cut the shallots into chopped green onions and sprinkle on top

Tips:

1. You should pick oily tofu with bright orange and yellow color, heavy weight, and lightly pinching oily tofu with your hands to quickly rebound.

2. After washing the oily tofu, you must control the moisture content. You can gently pinch it with your hands, but you don't need to pinch it!

3. When stuffing the meat, use chopsticks to reach in and stir the tofu. In order to expand the space, it is convenient to stuff the meat. After the meat is stuffed, the meat at the mouth of the tofu should be flattened and compacted with chopsticks, and it will not loosen when it is fried in the pan;

4. When frying, fry the mouth down first, the purpose is to seal the mouth. Turn it over during the process, just fry the front and back sides, you don’t need to fry all sides;

5. It does not have to be fried for 7 or 8 minutes. Each cookware is different. After both sides are fried, cover the lid and collect the soup. If you are not sure, use chopsticks to insert the meat. Pull out, if you pull out easily, it means you are familiar;

6. I bought the ready-made meat filling, if you can make it yourself: use meat tenderizer, cooking wine, chopped green onion, minced ginger, oil, salt, pepper to marinate it.