Delicious Hakka Stuffed Tofu
1.
Prepare materials. A box of tofu, buy the lean meat cubes, green onion, ginger, garlic, and some seasonings
2.
Chop ginger and garlic, add to the lean meat, season with cooking wine, salt and soy sauce,
3.
Cut the tofu diagonally, (of course you can also cut it in half in the middle, depending on which shape you like), then use a spoon to dig out the middle part to stuff the stuffing
4.
Stuff the seasoned pork filling into the tofu
5.
Spread some cornstarch on the surface (to prevent the meat from falling off during frying)
6.
Heat up the pan, heat the oil, put the tofu in, fry until golden on both sides, pour in a little soy sauce and water, and simmer for about eleven or two minutes.
7.
Collect the juice, sprinkle a little chopped green onion, serve on a plate, and eat.
8.
A different angle
9.
The square yong tofu made before.
Tips:
1. The tofu must be hard, so that digging holes and stuffing will not damage the shape. (I have bought soft tofu before, but it doesn’t form when fried)
2. When frying the tofu, be sure to use a medium-to-low heat, so that the fried tofu will have a positive color and will not burn.
