Liuzhou's Characteristic Stuffed Tofu
1.
Peel the betel nut taro, wash and cut into small pieces.
2.
Wash the fungus soaked hair and finely chop.
3.
Soak shiitake mushrooms, wash and chop.
4.
Wash and chop the front leg meat.
5.
Wash and chop garlic sprouts.
6.
Prepared tofu soak.
7.
Soak the glutinous rice in advance to drain the water. Put oil in the wok, pour the minced meat, stir fry, and scoop out, save the bottom oil, add the mushrooms, fungus, and saute, add the taro cubes and stir well. Add glutinous rice, minced meat and continue to fry, add salt, light soy sauce and thirteen Stir fragrant, stir-fry for about ten minutes, add garlic sprouts and turn off the heat. When the temperature is right, take the tofu bubble, use your fingers to tear a small bite on the top of the tofu bubble, take out the bean dregs inside (this step can be done in advance), and then stuff the fried filling into the tofu bubble, as tight as possible. Stuff them one by one, put them in a large pot, and steam over water (boil on high heat, steam for about an hour on medium and low heat). The fragrant yong tofu is just fine, but delicious!
Tips:
This is made during the Chinese New Year. There are more people, so the ingredients are relatively large. Let the steamed tofu cool and put it in the refrigerator. Take it out as you eat and then steam it again.
