Claypot Baked Stuffed Tofu
1.
Prepare ingredients, tofu, minced meat, mushrooms, green onions, and enoki mushrooms.
2.
Soak the mushrooms until soft, wash and chop.
3.
Mince pork and chopped green onions.
4.
Put minced meat, green onions, and mushrooms in a large bowl.
5.
Add some salt, oyster sauce, pepper, salt, chicken powder, cornstarch, sesame oil, stir evenly, marinate and set aside (the rest of the seasoning will adjust the sauce).
6.
Remove the head of the enoki mushroom, wash and drain the water.
7.
Take a piece of Shi Yunsheng concentrated chicken stock, cut it and pour it into a bowl.
8.
Add some water, oyster sauce, chicken powder, salt, dark soy sauce, and sesame oil to make a sauce. Set aside for later use.
9.
Cut the tofu in half.
10.
Dig in the middle (dig with a small spoon).
11.
Fill each with marinated meat.
12.
Put cooking oil and shallots on the bottom of the clay pot.
13.
Add enoki mushrooms and spread the bottom of the pan evenly.
14.
Put the stuffed tofu into the clay pot.
15.
Stir the sauce and pour it on top of the tofu.
16.
Cover the lid, bring to a boil on high heat, reduce to low heat and bake for about 15 minutes.
17.
Sprinkle the scallion and chili shreds, then start.
Tips:
You have to choose soft tofu for this dish to be tender and sweet. The old tofu takes shape quickly, but the taste is not good. Patience, love, and heart are the key to making this dish. It can also be fried before boiling, or the sauce can be thickened before adding it.
