Hakka Stuffed Tofu
1.
Wash the north tofu and cut into small pieces
2.
Dig a groove with a spoon
3.
Wash and chop shiitake mushrooms
4.
Stir-fried with oil
5.
Add vegetarian oyster sauce, light soy sauce, pepper, a little bit of pepper powder to the shiitake mushrooms
6.
Add some starch and mix well
7.
Pat the surface and the grooves of the tofu with starch
8.
Fill in the mixed fillings
9.
Pour olive oil in a pan to heat, and fry the stuffed side down on a low fire.
10.
Fry the bottom and the sides over medium heat until browned
11.
Stir fragrant ginger slices in the bottom oil of the pot, pour in water, light soy sauce, vegetarian oyster sauce and pepper to boil
12.
Add the stuffed bean curd and cook
13.
Don’t cook for a long time, just moisten it, remove the plate, thicken the remaining soup, pour it on the tofu, and sprinkle some chopped green onions.
Tips:
The shiitake mushroom filling should be slightly salty, and it can be tasted only when it is stuffed in tofu.
When frying, you need to fry the stuffed side with a small fire. Although the mushrooms are cooked, there is still starch in them~
Although Hakka Yung Tofu is minced meat, some seafood such as dried sea rice and shrimp skin is also added. I added some vegetarian oyster sauce to improve the freshness.
The disadvantage is that the color of the sauce is lighter. I add less light soy sauce and more vegetarian oyster sauce, so the color is not enough, but the taste is very fresh.
The thickening is also thicker. In fact, I usually cook like this to thicken. The thick flavor is sufficient, but it is not photogenic.
The chopped green onion was originally for decoration, but I didn’t expect it to be simmered in the heat of tofu and it was quite fragrant. Put it right, haha!
