How to make Hakka cuisine tofu, and where is Hakka stuffed tofu a dish? How does it work?

Hakka stuffed tofu is a Hakka specialty dish in Guangdong, Guangxi, Fujian, Jiangxi and other places. First pour the minced meat, chopped green onion and ginger into the oyster sauce, stir the soy sauce well, then cut the tofu into small holes, put the minced meat in the tofu hole, and then fry the tofu until golden brown on both sides, put in the sauce and cook.

It is a dish of Meizhou, Guangdong; Cut the tofu into cubes, add the minced shiitake mushrooms to the cut meat, add light soy sauce, salt to taste, dig a hole in the middle with a small spoon, put the seasoned meat into it, heat the oil, put the tofu pieces into the pot and fry, fry until golden brown, take out the set aside after frying, put the seasoning juice into the pot and boil, and pour it on the tofu.

Hakka stuffed tofu is one of the famous dishes of Dongjiang traditional flavor, and it is also a well-known Huizhou dish, there are specific production steps on the Internet, and we can make it according to the steps above.

Put it in the oil pan for a while, cut it horizontally, stuff it with pork, glutinous rice, garlic, spices, and other half-cooked condiments, and sprinkle pepper and chopped green onion when eating, and the taste is incomparably delicious. During the New Year, when guests visit, this dish is served as the first dish of the entire banquet and is offered to relatives and friends. 500 grams of square tofu, divide into equal 4 parts, use a small spoon to dig a hole in the middle, don't waste the tofu dug out, you can stir it in the meat filling, or you can process it yourself, and put the adjusted meat filling in the tofu.

<> Lingnan produces more rice, less wheat, and very little flour. The Hakka ancestors thought of chopping pork into filling, replacing flour with tofu, and stuffing the filling into tofu, just like dumplings. Stuffed tofu has become a substitute for dumplings.

Because of its delicious taste, it has become a famous Hakka dish, and I am a gluttonous feast of food authors. Hakka stuffed tofu is a famous Hakka dish that is commonly found in Hakka regions such as Guangdong, Guangxi, Fujian, and Jiangxi. The taste is light and it is one of the most representative dishes of Hakka regional food culture.

The soup is mellow, tender and smooth, delicious in taste, widely popular, very delicious, nutritious and delicious.

As a result, the local production is not a small table, but there are many soybeans, so I thought of a way to put the meat filling into the tofu block to decoction, and found that the taste can also be so good, so I asked the Central Plains Han people to eat, after eating, the Central Plains Han people felt good and went back to learn to do, and then it slowly spread The smart boss made tofu stuffed to reconcile the tense atmosphere, but I didn't expect the effect to be very good, and the stuffed tofu came from this. For more information about the history and trivia of food, please follow me, everyone together, and please see how my food** is drawn.

One is because the Hakka people originally migrated from the Central Plains, and they had the habit of making dumplings before, but there was no wheat in the south, so they couldn't make dumpling skins, so they thought of stuffing the stuffing into tofu instead of dumplings, and they must eat it during the New Year's Festival. The Hakka ancestors originally lived in the Central Plains, but later migrated to the south because of the war. Lingnan produces more rice, less wheat, and little flour, so stuffed tofu has become a substitute for dumplings.

To tell you the truth, I felt sick in my stomach and sour in my mouth after eating it, just a fermented tofu taste. So I don't recommend everyone to eat it, because I really have diarrhea, and people with fragile gastrointestinal tract should not touch it.

I think it's a very tasty food and very local.

It is made with pork in tofu, which is delicious and popular with many people, and it is very famous in Guangdong.

<> believe that people who like to eat tofu must have heard of Hakka stuffed tofu. Although the name sounds like a Hakka delicacy, it is not. Stuffed tofu can be seen in many places, and some restaurants also serve this dish.

So what is it like to make such a delicious dish, let's teach you some production methods, and you can buy these materials back and try them out when you are okay at home. The famous Hakka dish "stuffed tofu" teaches you a few skills to keep it fresh and tender, and it's not enough to eat one.

Stuffed tofu is often delicious because it is not immediately fried or stir-fried like ordinary water tofu. This is made by adding some auxiliary ingredients to the water tofu and then making it. We must first buy minced meat in the supermarket, and we must buy fresh meat foam to go home, otherwise it will harm the taste.

The famous Hakka dish "stuffed tofu" teaches you a few skills to keep it fresh and tender, and it's not enough to eat one. Then buy some fried tofu and remember not to buy tofu. Many people think that tofu is made of white tofu, but in fact, tofu is made by deep-fried tofu, and then prepare some auxiliary ingredients that they like to eat, such as shiitake mushrooms and potatoes.

The famous Hakka dish "stuffed tofu" teaches you a few skills to keep it fresh and tender, and it's not enough to eat one.

Chop the fresh auxiliary materials you bought, then add onions and garlic, consume oil and mix together, and you can also put multiple raw eggs in it, so that this auxiliary material is very easy to coagulate and not easy to disperse. After adjusting all the hot pot side dishes, we took out the fried tofu that we had carefully prepared and dug a hole in the middle of the fried tofu. And add these hot pot side dishes to the hole, and fill each one a little.

Then put the oil in the pan and put the stuffed water tofu in it and fry it. After a while, fry the other side in reverse. Finally, you can put some fried sauce in and cook for a while, and after cooking, the juice is absorbed, and then you can put it on the plate.

The famous Hakka dish "stuffed tofu" teaches you a few skills to keep it fresh and tender, and it's not enough to eat one.

When buying tofu, don't buy white tofu, buy filial piety tofu, when making the accessories inside, Pi Shen should add the burning spirit into the egg, and then stir the onion, ginger, garlic, oyster sauce and minced meat together, so that the accessories are not easy to disperse, and the stuffed tofu is very delicious.

The reason why stuffed tofu is delicious is that it is not fried or fried directly like ordinary tofu. It is made by adding some accessories to the tofu and then making it. If you buy good meat foam in the supermarket, you must buy fresh meat foam back from the slag, otherwise it will affect the taste.

Then buy some fried tofu, and remember not to buy water tofu. Many people think that stuffed tofu is made of white tofu, but in fact, stuffed tofu is made of fried tofu, and then prepare some auxiliary materials that they like to eat, such as mushrooms and potatoes. Chop the fresh accessories you bought, then add green onions, ginger, garlic, and oyster sauce and stir together, you can put a few eggs in it, so that these accessories are easy to solidify and will not disperse.

After all the side dishes were ready, we took out the fried tofu that we had prepared and dug a hole in the middle of the fried tofu. Then add all the side dishes into the hole, and fill each one a little bit. Then put oil in the pan and put the stuffed tofu in it and fry it.

Then after a while, fry the other side in reverse. Finally, you can put some prepared soup into it and cook it for a while, and then put it on a plate and take it out of the pot after boiling until the soup is absorbed.

1.Take a piece of tofu first, gently press a small bite with your index finger, then take a small piece of minced meat and put it in, gently close your little hands, so that the minced meat can stick to the tofu, and then gently put it into the oil pan. 2.

After frying, put it in a casserole, put an appropriate amount of less, turn on high heat and boil, then turn down the heat, use a bowl with an appropriate amount of starch, light soy sauce and water to stir the cherry blossom chazhou and mix evenly and pour it into the casserole to boil.

The most representative dish of Hakka cuisine is Hakka stuffed tofu. There is also a legend about the origin of Hakka stuffed tofu.

Once upon a time, a Xingning person and a fifteen Chinese, the two had similar temperaments, were very good, and they got married in the same year.

One day, the two met and invited each other to a restaurant for dinner. When discussing what dishes to eat, the people of Xingning said that they would eat pork, and the five Chinese people wanted to eat tofu, and the two quarreled with each other.

The shopkeeper was afraid that they would quarrel and lose business, so they came up with a clever plan: mix minced pork with delicious condiments, and then stuff pieces of tofu, fry them first and then boil them, making them fresh and fragrant. Since then, stuffed tofu has become a famous Hakka dish.

This dish is based on the evolution of dumplings stuffed in the north, because the south has more rice and less wheat, and is rich in soybeans, people will use tofu as dumpling skin stuffed into the meat filling to fry and cook, find that the taste is particularly delicious, so it has become a famous Hakka dish.

The filling depends on individual tastes or family frugality. The main ingredients for stuffed tofu are tofu, pork and shiitake mushrooms, and these three ingredients can achieve a therapeutic effect.

Hakka stuffed tofu.

When I was a child, the tofu I ate at home was made by my parents at home with their own beans, and every year during the New Year's Festival, my parents would make a few pots of salted tofu, and then eat tofu for a few days, there are many ways to eat, no matter how I eat, I don't feel tired of eating, I remember that at that time, the most expected thing is that my parents can make tofu to eat, as well as soy milk and tofu flowers to eat, not to mention having fun!

After growing up and working, I have always missed the pot of stuffed tofu at home, so I will often go to the market to buy some salted tofu and eat it at home.

The specific method of Hakka stuffed tofu is as follows:

Step 1: Soak the mushrooms in advance and wash them, then chop them and put them in a bowl for later use, and then prepare some old shallots, if there are no old shallots, you can also use fresh shallots, but they are not so fragrant, and the shallots are also chopped and put together with the mushrooms.

Step 2: Prepare a piece of fat and thin pork belly, it is recommended that a little fat will taste better, but this depends on the person's liking. Peel the pork, then chop and puree.

Step 3: Add two eggs to the meat puree, add the freshly chopped shiitake mushrooms and shallots, add a little oil, an appropriate amount of salt, add pepper, a little oil, and stir it well.

<> the fifth step: use chopsticks to sandwich it in the middle of the cut tofu, don't open the mouth so much, it's easy to crack, and then pour the meat filling in, fill a little more, this step should be careful, pour slowly, little by little.

Step 6: Put oil in the pot, boil the oil until it is hot, then adjust to medium-low heat, put the stuffed tofu in it piece by piece, and treat the tofu gently! First, fry the meat side down, remove the oil, fry until golden brown, and then turn over the other side and fry it.

Step 7: Fry the stuffed tofu on both sides until golden brown, add water, cover the tofu noodles slightly, cover the pot and simmer until one-third of the water remains.

Step 8: Simmer until there is one-third of the water left, add a little salt, because the tofu is not salted, just the meat filling is salted, and then simmer for about two minutes.

Step 9: Add some water to a bowl, add cornstarch, pepper, light soy sauce and stir well.

Step 10: Okay, almost, pour in the water starch we have mixed and thicken.

Step 11: Reduce the juice on high heat and stir it well, stirring lightly, otherwise the tofu will fall apart.

The home-style version of stuffed tofu, commonly known as stinky tofu, is to cut the tofu into pieces, place it in a cool place to make it grow fluff, and then put it in a jar with salt and chili peppers.

First of all, we need to prepare the fresh tofu, find a clean sieve to lay the tofu on a flat basis, let it naturally become moldy, then wrap the moldy tofu in the sauce, and finally put it in the jar and you're done.

Add tender meat powder, ginger, oyster sauce, chopped green onion and salt to the meat foam and stir well, cut the tofu in half, then cut it into six small pieces, hollow out with a spoon in the middle, put the meat in, carefully put the tofu in the frying pan, the side of the meat is side down, turn it over when it is brown, continue to fry until both sides are golden brown, put it out for later use, soy sauce, oyster sauce, pepper and water are mixed into a sauce, put the tofu and sauce into a sauce, simmer for about three minutes, reduce the juice on high heat, put it on a plate and sprinkle chopped green onions.

First prepare a piece of tofu, hollow out the middle of the tofu, then put the meat in it, heat the oil in a pan, then put the tofu down and fry until golden brown on both sides, and then put in an appropriate amount of water to simmer for half an hour.

1.Prepare a piece of tofu, wash and set aside.

2.Prepare the coriander, chopped shallots, minced ginger, minced garlic and set aside.

3.Cut the tofu into small cubes of about 3 cm, then hollow out the inside of the tofu cubes, and use a small spoon or knife to complete it. Chop the fat and lean pork into a meat puree, add chopped green onions, minced ginger, an appropriate amount of salt, chicken powder, rice wine, corn starch, a few drops of light soy sauce, pepper, stir well, and marinate for 10 minutes.

5.After the tofu cubes are lined with meat puree, wash the pan and put more oil than usual in the stir-fry. When the oil is 90% hot, put down the tofu with the meat puree, and fry the meat side facing the bottom of the pan over medium heat until golden brown. (Fry the side of the meat first to prevent the meat puree from escaping, which must be remembered).

6.After frying one side, turn it over and continue to fry the other side, it is best to use a spatula and chopsticks together when reactionary, the tofu will become more tender when heated, and it will rot if it is not turned well. (I'm busy making it today, and when I fry the tofu, I also fried the paste, haha, but it doesn't matter, you can get rid of the layer of paste).

7.When the tofu is completely fried, pour out the oil, add an appropriate amount of water, and bring to a boil over high heat.

8.When boiling tofu, mix a bowl of juice, use an appropriate amount of starch, 1 spoonful of light soy sauce, a spoonful of oyster sauce, a little chicken powder, add tofu broth, and stir well with chopsticks.

9.Cook on high heat for five minutes, and the meat puree is almost completely cooked and the soup is almost dry. Open the lid, add minced ginger and garlic, and stir-fry evenly. Add the prepared soup, reduce the juice on high heat, remove from the pot and put on the plate, and a dish is finished.

10.Once on a plate, sprinkle in chopped green onions and drizzle with tofu broth.