Pork Stuffed Tofu Bubbles

Name: Pork Stuffed Tofu Bubbles
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 200g Tofu bubble; 300g Pork filling; 1 piece Cold potato; 20g Black Fungus; 1/2 root carrot; 1 celery; 5g salt; Some oil; 1 bowl chicken soup; 2 pcs Shallots; 1 tbsp Oyster sauce; a little sesame oil

by Easy to cook

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

5

"Hundred Festivals are headed", the Hakka people, like most places in the whole province, regard the New Year as the most solemn and joyous festival of the year. According to the traditional rules of the Hakka people, it is not allowed to bring "green" in from the first to the third day of the first lunar month. Therefore, before the New Year, housewives will buy enough vegetables for the Spring Festival. Soy products are mostly made on the 30th day of the new year. To facilitate storage, they can be eaten for several days after being fried that day. In my hometown, New Year’s Eve dinner must have a piece of yong tofu to be considered complete. The white tofu that is usually made will be replaced with golden tofu bubbles or tofu blocks during the Chinese New Year. The color and luster are as festive as gold. Secondly, the round tofu bubble represents family reunion and a happy life.

Pork Stuffed Tofu Bubbles

1. Prepare the ingredients

2. Wash shallots, peeled, sliced and chopped

3. The black fungus is soaked softly, washed, and a part of it is chopped. The carrots and cold potatoes are peeled, washed and chopped, and the celery is chopped. Pour all the processed ingredients into a large basin.

4. Add minced meat, add salt, oyster sauce, sesame oil

5. Stir thoroughly

6. Cut the tofu bubble into a small mouth

7. Fill in the stuffing, fill it up a little, it looks swollen, like gold ingot

8. Fill in all the fillings and set aside for later use

9. Pour the oil in the hot pan, pour the remaining black fungus and stir fry for a while

10. Pour the chicken broth and mix well

11. Soak the stuffed tofu neatly in the pot and sprinkle some salt evenly

12. Cover the pot and simmer on high heat for about 15 minutes

13. Boil until the soup is thick, put it in a casserole, cover the casserole, and simmer for 5 minutes on medium heat. Turn off the heat, sprinkle with chopped green onion or chili shreds to decorate, and then serve in the original pot.

Tips:
The fillings can be randomly matched, and the black fungus cushion can be added to prevent the pot from sticking, and more vegetarian dishes will also relieve greasy. If there is no chicken soup, you can replace it with pork bone soup or plain water.