How to make Guangxi tofu stuffing, and what is the practice of authentic Guangxi tofu stuffing?

Ingredients. 200g pork belly and 30g leeks

Accessories. Put the salt according to your taste, I like light, so put a little less chicken essence, a little spicy fresh, and a small spoon of soy sauce.

The steps of the practice of stuffed tofu in Guangxi.

1.Chop the pork belly, chop the leeks, add salt according to your taste, a little spicy fresh, chicken essence, light soy sauce, and then beat an egg into it, stir well, as for the green onion and ginger and the like, I didn't put it, and it's not dumplings, I think this taste is more authentic, and then put the tofu into slices, about two or three centimeters thick, in fact, it doesn't matter if it's thick and thin, there's no need to be so serious, for example, if you buy six pieces of tofu, then first slice three pieces out, and if one piece is five pieces, three pieces is fifteen pieces, Then put the meat filling on the sliced tofu, I like to eat a lot of stuffing, so I put a lot of it, you can do it yourself, just make it a few more times.

2.Heat the pot, put a spoonful of oil to pour the pot evenly, and then put the tofu in the pot with a spatula piece by piece, change the heat, if you use a pan, you can use medium heat, sprinkle half a cup of water to shake the pot slightly, don't let the tofu stick to the bottom of the pot, otherwise it will be pasty, if you use a pan, you don't need to shake the water and cover the pot, about seven minutes or so, open the lid of the pot and turn it off to low heat, turn the tofu over one by one, and be careful when turning it, otherwise the tofu will break, and then pour a spoonful of oil and then sprinkle half a cup of water and cover the lid, Five minutes later, put the light soy sauce, spicy fresh, chicken essence, and those who like spicy food to melt Lao Gan Ma with a small half cup of water and pour it on the tofu.

3.Remove from pan after two minutes and serve. It's better to use a frying pan when you first start making it, and tofu is better to shape, and I often do it, so you can use an iron pan and a pan.

Mix the stuffing, stuff it in, and steam it.

Ingredients: 150g of tofu bubbles, 200g of pork filling.

Excipients: appropriate amount of shiitake mushroom, appropriate amount of green onion and ginger, appropriate amount of oyster sauce, appropriate amount of dark soy sauce, appropriate amount of sesame oil, appropriate amount of white pepper, appropriate amount of salt.

The practice of steaming stuffed tofu bubbles.

1. Ingredient display: tofu puffs, shiitake mushrooms, minced meat, green onion and ginger, etc.

2. Finely chop the green onion and ginger and the mushrooms.

3. Put the chopped shiitake mushrooms, green onion and ginger into the meat filling, and add oyster sauce, dark soy sauce, a little salt, monosodium glutamate, white pepper, sesame oil and other seasonings in turn.

4. Stir well in one direction and increase slightly.

5. Take a tofu bubble and a pair of chopsticks, poke a hole in the tofu bubble with chopsticks, and then stuff the meat into the tofu bubble and stuff it.

6. Do everything in turn.

7. Put the stuffed tofu bubbles into the steamer.

8. After steaming, turn off the heat after steaming for 12 minutes.

9. Finished product!

Introduction: Tofu is a good delicacy, its nutritional value is rich, and when eating, we will also feel its difference, it is different from other foods, in the production method, there are many choices, the practice of stuffed tofu is a kind of tofu, such a way of making, the nutritional elements of tofu, has a good reservation.

The practice of stuffing tofu also requires mastering certain skills, and many people should pay attention to this when making food, so that its nutrients will not be lost, and the body will have a good choice to absorb its nutrients.

How to stuff tofu:

Ingredients: 500g tofu, 200g pork, 5 shiitake mushrooms, green onion, salt, corn starch, millet pepper, cooking oil, light soy sauce, pepper, and broth.

Method: 1. Soak dried shiitake mushrooms in warm water.

2. Chop the pork with shiitake mushrooms and green onion white together into a puree.

3. Add light soy sauce, salt, pepper, corn starch and cooking oil to the minced pork into a gelatinous form.

4. Soak the tofu in salted boiling water and cut into pieces.

5. Fill the meat filling into the tofu, don't fill too much to break the tofu.

6. Heat oil in a frying pan, fry the side without meat until slightly yellow, and then turn over and fry the side with meat filling.

7. Add broth to boil in another pot, season with salt and light soy sauce, pour the tofu into the pot and boil over high heat, then turn to low heat and simmer until flavorful, sprinkle green onions and millet peppers before leaving the pot.

The practice of stuffing tofu is relatively simple, so we can choose to eat tofu in this way in ordinary times, it is very simple to make, and the taste is different, and the nutrients contained in it are also relatively rich, which has a great help effect on promoting the development of all aspects of the body!

Liuzhou tofu stuffed.

Health benefits. Glutinous rice: nourishes and invigorates qi.

Fungus: Assist in lowering blood lipids and blood pressure.

Pork: Moist and dry.

Ingredients. Glutinous rice 250g

Lipu taro 100-200g

Tofu puffs 10-20 pcs.

About 10 fungus.

Pork 80g

Pure empty. Cooking wine to taste.

Salt to taste. Soy sauce 10-15ml

Oil 15ml

Five-spice powder to taste.

The practice of stuffed tofu in Liuzhou.

1.Soak the glutinous rice in cold water for 4 hours and rinse.

2.Minced pork.

3.The fungus is soaked in cold water.

4.Chop after soaking.

5.Peel the Lipu taro and remember to wear gloves, otherwise your hands will itch.

I specially bought Lipu taro from Guangxi on the Internet, and the taro here in Zhejiang is not as glutinous as Guangxi's.

6.Wash and dice.

7.Then stir them all together, add cooking wine, soy sauce, salt, five-spice powder, oil, and cooking wine a little bit.

8.Soak the tofu in a small bite, don't tear it off, hollow out the inside, don't dig it out too clean.

9.Plug until you can't plug it, then close the mouth.

10.Steam for 20 minutes, I use a pressure cooker, it will be faster.

11.Boil!

12.Take a big bite.

13.Lipu taro flour is soft and soft.