Stuffed Vegetables

Name: Stuffed Vegetables
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 10 Tofu bubble; 3 pcs green pepper; Some Pork filling; Some Fresh shiitake mushrooms; 1 piece egg; Some oil; 2 spoons Cooking Wine; Some Sugar; 1 spoon Doubanjiang; Some Soy sauce; Some Chicken noodles; Some water; Some corn starch; Some pepper

by One circle and two circles

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Stuffed rice is a signature dish of the Hakka people. The Hakka people are good at making stuffed stuffed with different ingredients, such as stuffed tofu, chili pepper, mushroom stuffed, carrot stuffed, eggplant stuffed, etc. It is also a specialty of our hometown. An indispensable dish at the family banquet during the New Year’s Festival... well, I admit that I’m homesick. In the north, I can’t buy big tofu puffs, so I can only use this small tofu puff instead. Up.

Stuffed Vegetables

1. Wash and prepare the required materials.

2. Wash the shiitake mushrooms and chop them.

3. Stir the filling evenly. Add the chopped shiitake mushrooms to the minced meat ➕ oil ➕ cooking wine ➕ sugar ➕ pepper ➕ starch and stir together.

4. Cut out the head and tail of the chili, then cut into two pieces, and hollow out the core.

5. Fill the bellies with the prepared fillings.

6. Fill the bean curd with the stuffing.

7. Line up the prepared brewing row haha

8. Heat up the oil, put the finished stuffed stuff in the pot and let it burst slightly over medium heat.

9. Doubanjiang➕light soy sauce➕appropriate amount of water

10. Pour the prepared sauce into the pot, cover and simmer on high heat for 5 minutes.

Tips:
In fact, dried shiitake mushrooms are more fragrant when making stuffing. Shake the pot from time to time to avoid bottoming. Everyone prefers to eat steamed tofu stuffed. Steamed stuffed stuffed with hot oil is more delicious.