Dongjiang Stuffed Tofu
1.
Cut the tofu cubes in half.
2.
Wash and drain the fat and thin pork, chop it, remove the dried onions, peel off the skin, wash and chop, soak the black fungus to soften, remove the roots and chop, add salt, chicken powder, pepper, and cornstarch and stir evenly.
3.
Use chopsticks or a spoon in the middle of the cut tofu.
4.
Squeeze the tofu tightly with your index finger and thumb, and lift the bottom of the tofu lightly with your tail fingers. Stuff in the mixed fillings.
5.
Brew them one by one.
6.
Bring the casserole to a low heat, drip a few drops of oil on the bottom.
7.
The stuffed tofu filling is facing down and spread out.
8.
Add appropriate amount of water or broth.
9.
Cover the pot and keep simmering on medium heat for 10 minutes.
10.
Use a bowl to adjust the sauce; 1 tablespoon of oyster sauce, 2 tablespoons of light soy sauce, a little chicken powder, and a little water and mix well.
11.
Pour into a casserole, turn to high heat and cook for 1 minute.
12.
Sprinkle a little coriander or chopped green onion and serve in the original pot.
Tips:
Salted tofu is easier for those who are beginners to make yong tofu, and it is just as easy to use gypsum tofu after learning. The gypsum tofu is relatively tender and smooth. Choose the ingredients according to your preference. The fillings can be changed at will. The same is true if the tofu cubes are not fried and fried in a pan for a while and then put in a casserole for simmering.
