Name: Liuzhou Stuffed Tofu Fruit
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 10 Tofu fruit; 250g pork; 40g Lipu Taro; 40g Glutinous rice; 10g Dry Xiangru; 10g Dried fungus; 10g Chives; Some ginger; Some garlic; Some salt; Some sesame oil; Some Soy sauce; Some MSG; Some Vegetable oil; Some Corn flour

Liuzhou Stuffed Tofu Fruit

by Small bug

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

If the tofu fruit is eaten like this, it lacks content. In Liuzhou, we use meat filling, glutinous rice, and Lipu taro to stuff the tofu fruit. The taste is quite different, and then it is stewed or steamed or directly served in the hot pot. The most important thing is that in the process of brewing, it is a petty bourgeoisie life. "

Liuzhou Stuffed Tofu Fruit

1. I use pork belly for the meat filling, which is fat and lean.

2. Soak glutinous rice, fragrant ru and fungus in warm water in advance. The glutinous rice should be soaked soft.

3. Chop the meat into puree, and chop the ginger and garlic together.

4. Peel the taro and cut into small cubes.

5. The soaked dried fragrant ru and dried fungus are finely chopped, and the dried fragrant ru is more fragrant.

6. Wash the chives and cut into small pieces.

7. Put the soaked glutinous rice into a large bowl, add pork stuffing, diced taro, minced fragrant fungus, monosodium glutamate, light soy sauce, vegetable oil, chives, starch, sesame oil and salt, mix well to make filling.

8. Cut the tofu bubble into a small mouth with your hand. If the tofu bubble you bought is not hollow enough, you can put your fingers into it. The peeled skin is connected, don't break it, look carefully at the picture.

9. Fill the tofu fruit with the filling and stuff it tightly so that the tofu fruit is swollen. Then seal and press the tofu skin that is attached to the tofu skin and press it into the original tofu.

10. Put the stuffed tofu fruit into the pot, add water, add a little salt, cover the pot, simmer on medium-low heat for about 15 minutes, and wait until the meat inside is cooked. Pay attention to adding water, do not boil the water dry, it will be mushy.

11. It is usually steamed with water. I like to braise with water. One is to add a little salt to make the tofu skin taste a bit salty, and the other is to make the tofu skin softer by absorbing water.