Fried Stuffed Tofu
1.
The pork belly is chopped into minced meat, the carrots are shredded and then cut into fine dices; the shrimp or dried shrimps are marinated in cooking wine for 15 minutes and then chopped into puree. Mix the three, use 1 teaspoon of light soy sauce, 1 teaspoon of cooking wine, 1 teaspoon of pork ribs powder, 1 teaspoon of chicken essence, 1 teaspoon of sugar, a little oil, salt, pepper, cornstarch, and stir in one direction with chopsticks. Until it is sticky and vigorous, it is made into meat filling.
2.
Chop the green onion, minced garlic, and red chopped pepper. Grate the carrots and then dice.
3.
Choose the firmer southern tofu. Cut the southern tofu into four squares. Use a knife to make a box in the middle of each tofu; use a small spoon to scoop out the tofu and insert it with minced meat. The minced meat must be very viscous so that it does not slip out of the tofu.
4.
Pour clear water into the pot, put it on the steamer, boil the water, and put the stuffed bean curd on the plate.
5.
Cover and steam for 10 minutes.
6.
Take out the steamed tofu, decant the soup, and store the soup in a bowl for later use.
7.
Pour 3-4 teaspoons of oil into the pot. When the high heat is 4-5, add carrots and boil the butter, then gently add the steamed tofu, turn to medium heat and fry the tofu, shaking the wok slightly Avoid sticking the tofu in the pan, and let the tofu heat more evenly; turn it over and fry until it is slightly yellow on both sides, remove and set aside.
8.
The fried yong tofu is gently scooped up and placed in a plate, and a little chopped green onion and chopped pepper are sprinkled on top.
9.
Leave a little oil in the pot, stir in the chopped green onion, ginger, garlic and the remaining diced carrots and chopped pepper. Pour in a small bowl of boiling water and the steamed juice. Add 2-3 teaspoons of tomato paste and 1 teaspoon of light soy sauce. 1 teaspoon of sugar, 1 teaspoon of chicken essence, 1 teaspoon of abalone juice (you can use oyster sauce instead of abalone juice). After boiling, add a spoonful of water starch to make thin porridge.
10.
Pour a thin layer of gorgon juice on top of the fried stuffed tofu.
11.
Yongtofu is a classic dish of the Hakka people! The fresh meat in your mouth is extremely slippery, and the tofu wrapped in the meat is full of the fragrant sauce and the taste is superb.
Tips:
Pay attention to handle with care, especially when turning it for frying, be sure to use a spatula to support the bottom, press the surface and turn it over slowly to prevent the minced meat from falling out. Another way is to add water and minced green onion, ginger, garlic, chopped pepper, light soy sauce, oyster sauce, and chicken essence directly to the pot without taking the fried tofu out and put it on a plate. Boil it until it tastes good, add water starch and push it evenly. Turn off the heat and take out the pot, gently remove and serve.
