Hakka Stuffed Tofu
1.
The ingredients are: tofu, pork front leg meat, mushrooms, dried shrimps, green garlic sprouts. (You don’t need too much meat, I didn’t put it all down here)
2.
Put clear water in the pot, add salt and put the tofu down on a low heat and cook for ten minutes. The purpose is to make the tofu taste better and increase its toughness, so that it will not break easily when it is brewed. (This step is very important)
3.
Pick up and put in a sieve to drain the water for later use.
4.
Chop the pork into froth (I used a blender to beat it), add salt, light soy sauce, chicken powder, and pepper to taste. Remember to add an egg to make the meat sticky and not easy to fall off.
5.
Soak the mushrooms and dried shrimps in advance, and chop them into froth.
6.
Pour in the mushrooms, dried shrimps, and sambal, mix well and set aside.
7.
Cut the tofu diagonally into two triangles.
8.
Use a small spoon to dig a roar in the middle, be careful not to dig through.
9.
Hold the tofu with your left hand, and use chopsticks with your right hand to slowly stuff the minced meat into the dug roar.
10.
Let's look like after good.
11.
Stuff all the tofu in turn.
12.
Put oil in the pan, and fry the tofu with meat filling down until golden brown.
13.
Then return to the noodles and fry until golden brown.
14.
The fried tofu is transferred to a casserole, (the casserole I used is a bit smaller), add water or soup, season with light soy sauce, oyster sauce, pepper, and the strong pepper flavor is the authentic Hakka flavor. Simmer it over a slow fire until it is delicious.
15.
Put in garlic sprouts, if you don't like garlic sprouts, you can replace it with chopped green onion.
Tips:
If you do not have a non-stick pan when frying tofu, you can add a teaspoon of salt to the oil to prevent it from sticking to the bottom. Don't add a lid when the casserole is simmered on a low heat, the tofu will be more tender and smooth.
