1. The brine tofu is a large piece, and the brine tofu is used because it is firmer.
2. Cut the tofu into pieces, if they are large, they look like a box.
3. Add oil to the wok. Use more oil. Put the tofu in the hot oil and fry it until golden.
4. Fried tofu cubes.
5. Cut the fried tofu from one end with a knife. For the sake of beauty, it is best not to cut all of it, and leave a little. I was lazy and cut open directly, and then took out the tofu inside with a spoon, being careful not to dig the outside. The finished ones are like pictures, like small boxes one by one.
6. Add the pork filling to the seasoning, add the diced mushrooms and diced carrots and mix well.
7. Use a spoon to dig the stirred stuffing into the dug tofu box. The tofu box is basically formed. Put the stuffed tofu box into the steamer and steam for 15-20 minutes on high heat.
8. After the steamed tofu box, add some tomato sauce and starch to the soup and pour it on the tofu box. The soup I made is a little bit less, not pretty. The steamed tofu box, the tofu is soaked with the fragrance of meat.
Tips:When frying tofu, the heat shouldn’t be too high, the surface should be golden, and it’s fine if it can be shaped, but it doesn’t matter. When I made it, the heat was a bit big and not very beautiful.
When making the gravy, the amount is more and it is beautiful. I made too little juice.
