What is the name of the dish with minced meat in the tofu?

Stuffed tofu (Hakka).

Method: Ingredients: 380 grams of old tofu.

50 grams of lean pork.

3 shiitake mushrooms. 1 piece of ginger.

3 shallots.

2 cloves of garlic. 2 tablespoons of soy sauce.

1 tablespoon oyster sauce.

2 teaspoons cooking wine.

1 4 teaspoons of ground white pepper.

1 tablespoon of water starch.

Salt to taste. Peanut oil to taste.

200ml of fresh soup

Steps: 1. Chop the lean meat into a meat puree.

2. Finely chop the ginger, garlic and chives, and dice the shiitake mushrooms.

3. Add diced shiitake mushrooms, minced shallots and half of the ginger foam to the meat puree, add cooking wine, white pepper, water starch and an appropriate amount of salt to make the meat filling and marinate for 5 minutes.

4. Cut the tofu into thick pieces, use a small spoon to dig a hole in the surface (if you like more meat, you can dig it deeper, but don't dig the bottom), sprinkle a little powder in the hole, and then fill the marinated meat filling in the tofu hole.

5. Put a little oil in a frying pan, fry the side with meat filling over low heat until it is slightly yellow, then turn it over and fry the other side, and remove it after frying.

6. Leave the bottom oil in the pot (if it is not enough, add it again), and fry the remaining minced ginger and garlic until fragrant.

7. Mix fresh soup in the pot (can be replaced by water), add soy sauce and oyster sauce and salt and stir evenly.

8. Put the fried tofu with the meat filling side down, neatly stack it in the pot, and simmer over medium heat until the juice is about to be collected (turned over halfway), and it is ready.

9. After the operation is completed, remove from the pot and put on a plate, and pour the remaining juice on the tofu.

This is a famous dish in Hunan called stuffed tofu, which is a method of stuffing meat with a good flavor into tofu and steaming it!

The names are different in various places, and some in Sichuan are called "pregnant tofu".

It should be called stuffed tofu.

Stuffed tofu is a dish called stuffed tofu, and it is a very good dish.

The dishes with meat filling in the middle of the tofu crack reputation are:

Dongjiang stuffed tofu belongs to Guangdong Hakka cuisine. Cantonese people also call the guest to make tofu. When the Hakka people fled to the south for the festival, they made dumplings and suffered from the lack of flour, so they stuffed the meat stuffing into tofu and steamed or fried it to eat it for comfort.

Boshan tofu box belongs to the Jinan pie of Lu cuisine. It is a cooking method in which tofu is first fried in oil, and then the lid is opened and the filling is hollowed out.

It's good to put some tofu in the meatballs.

How to make fried tofu meatballs.

Prepare the tofu and minced meat.

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Add white pepper, five-spice powder, cooking wine, ginger powder to the minced meat (if you love ginger, you can change it to freshly cut minced ginger), salt, stir well, don't stir for too long.

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Add two eggs and stir well.

Eggs should be added according to the amount of meat you have filled! It doesn't have to be both.

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Add the starch and continue to stir well.

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Crush the tofu with the back of a knife and try not to have large pieces.

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Add the tofu to the meat filling and start to stir in a circle, stir until the resistance becomes larger, the meat filling is strong, taste the saltiness to see if you want to add salt, add salt and stir well to stop.

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Take a part of the meat filling and hold it in the tiger's mouth, and then slide the meatballs into the pan with the other hand to start the croquettes.

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Fry until golden brown and remove.

You can eat it directly, or braised or sweet and sour, or make stewed meatball soup.

How to make the minced tofu clip:

1. Grind the lean pork into minced meat for later use; Lettuce is picked and its leaves are washed; The green onion is good, the ginger is peeled and washed respectively, and cut into minced pieces for later use; Cut the tofu into pieces 1 cm thick, 3 cm wide and 5 cm long, fry them until golden brown, lay the fried tofu pieces flat, and make a tofu clip with a 2 cm deep blade in the middle of the thick cracked car.

2. After steaming the carrots and potatoes, divide the lead and mix well into a puree; Carrots are mixed with sugar and osmanthus sauce to form a flavorful filling; mashed potatoes are mixed with kiwi to form a sweet and sour filling; The bean paste is made into a slightly sweet filling.

3. Mix the lean pork stuffing with minced green onion and ginger, salt and chicken essence to make the meat filling.

4. Mix egg white, starch with sesame oil and cooking wine into a paste filling.

[How to make the tofu stuffing delicious].

Before cooking, prepare the ingredients, an appropriate amount of tofu, leeks, pork belly, seasoning soy sauce, peanut oil. Wash all the ingredients, blanch the tofu in boiling water, about five minutes, it tastes better, smoother, and chopped into small pieces.

Chop the pork into a puree and place it in a clean basin. Cut the leeks small, chop them, and when chopping, it is better to remove those yellow leaves. Then chop all the accessories, put oil into the pot, when it is hot, put the seasoning in first, when the fragrance comes out, put in the tofu and leeks, stir-fry evenly, about 2 minutes, add some soy sauce, after cooking, you can put it out and do it.

How to make a tofu stuffed box].

Before cooking, prepare the ingredients, an appropriate amount of flour, tofu, adjuncts green onions, peanut oil. Then add some water to the flour, stir well, knead the dough, and when it is smooth and free of lumps, set aside and let it rise. Then cut the tofu into cubes, chop the green onions and place them in a clean bowl.

Divide the dough into appropriate equal portions and roll it out thinly with a rolling pin, 2 cm that way will taste better.

Then put the seasoning on the dough, wrap it and pinch it tightly to seal. Then put the oil into the pot, when it is hot, put the tofu box in, and when one side turns golden, turn it over to the other side. When cooked, it can be served and eaten.

When making it, it is better to buy some good flour and not buy those of poor quality, which will affect its taste.

Ingredients: 500g tofu 100g pork (lean).

Excipients: carrot 20g, red bean paste 20g, potato 30g, kiwi 15g, lettuce 50g, egg white 60g.

Seasoning: 10 grams of sesame oil, 3 grams of salt, 10 grams of green onions, 10 grams of ginger, 20 grams of sugar, 10 grams of cooking wine, 20 grams of starch (peas), 5 grams of osmanthus sauce, 1 gram of chicken essence, appropriate amount of each.

How to make the minced tofu clip:

1.Grind the lean pork into minced meat and set aside; Lettuce is picked and its leaves are washed; Peel and wash the green onion and ginger respectively, and cut them into minced pieces for later use; Cut the tofu into pieces 1 cm thick, 3 cm wide and 5 cm long, fry them until golden brown, lay the fried tofu pieces flat, and make a tofu clip with a 2 cm deep cut with a blade in the middle of the thickness.

2.Basket the carrots and potatoes and mix them into a puree; Carrots are mixed with sugar and osmanthus sauce to form a flavorful filling; mashed potatoes are mixed with kiwi to form a sweet and sour filling; The bean paste is made into a slightly sweet filling.

3.Add minced green onion and ginger, salt, and chicken essence to the lean pork filling, and mix well to make the meat filling.

4.Mix egg whites, starch with sesame oil and cooking wine to form a paste-like filling.

5.Use chopsticks to insert the various fillings into the mouth of the tofu clip, stack the filling face down into a bowl, then fill it with lettuce leaves, and then pour some stock and steam it for 20 minutes.

6.Put the steamed tofu clip into a plate, thicken it with the remaining juice and pour it over.

Ingredients and seasonings for tofu mincing.

Tofu to taste.

Pork to taste.

3 green onions. Light soy sauce, cooking wine, vinegar.

Steps to make the tofu mincing.

Step 1. Chop the pork and chopped green onions. Add seasonings, light soy sauce, cooking wine, a little vinegar and mix well.

Step 2. Cut the tofu in the middle and add the minced meat.

Step 3. Steam over high heat for another 15-20 minutes.

Step 4. All right. Fragrant.

Hello, I have helped you find the result; Stuffed tofu meat is a common Chinese dish, and here are some common ingredients for stuffed tofu meat:1Bean Rubber Ridge Rot:

Tender tofu is more suitable for making tofu meat filling2Minced pork: The ratio of lean meat to fatty meat can be adjusted according to personal taste, and it is recommended to choose pork belly or pork neck3

Shiitake mushrooms: Cut into minced or shredded mushrooms to increase the flavor and taste4Onions, ginger, beams, and garlic:

Cut into minced or shredded pieces to enhance the flavor and remove the fishy smell5Eggs: Beat and add to the meat filling, which can increase the taste and coagulation power 6

Starch: can be used to adjust the consistency and texture of the meat filling7Seasonings such as salt, soy sauce, cooking wine, and pepper can be added in an appropriate amount according to personal taste.

These are just some of the most common ingredients, and you can add or reduce them to your taste.

A delicious way to make tofu with minced meat

Main ingredients to prepare: tofu, minced meat.

Preparation steps: First of all, a piece of tenderloin, with a skillful knife, chop it into minced meat. A piece of ginger, cut into minced ginger and put together with the minced meat. Add salt, pepper, pour in cooking wine, light soy sauce, quickly grasp evenly, add half an egg, quickly grasp evenly.

Prepare half a green pepper and half a red pepper, both cut into small pieces for later use, a piece of soft tofu, and cut into a rectangle about 5 cm long and 3 cm high. Heat the oil in a pot until it smokes, then slowly add the tofu and fry it.

The oil temperature is slightly higher than usual for frying, so that the skin of the tofu becomes firm and firm quickly. Fry until dark yellow does not affect the taste, remove the oil. Use a knife to finely cut one side of the upper part of the tofu, do not cut through, this is the lid.

Use a small spoon to gently hollow out the tofu, and this becomes a box. Then, fill the box with minced meat and close the lid securely. Boil water in a pot, and when the water boils, steam the tofu on a grate over medium heat for 8 minutes.

Heat the oil in the pan, pour in the meat filling, stir-fry a few times, pour in the green and red peppercorns and stir-fry. Add a little water, then add an appropriate amount of vinegar, salt, chicken essence, pepper, and three tablespoons of sugar.

Try to add a little old extraction background, try to add, don't add enough at once, so as not to add too much. Add a little starch to thicken the soup and make it fishy. Then, we pour the soup over the tofu.

Well, this warm, fragrant, steaming tofu stuffing is ready.

Material. 250 grams of fermented dough, appropriate amount of shredded red pepper, filling: 1 and 1 2 pieces, 60 grams of ground pork, 50 grams of skin jelly, a little green onion, a little ginger, 1 tablespoon of salad oil, a

Gram of sugar, gram of chicken broth mix, 1 tsp soy sauce, 1 tsp oyster sauce, pepper to taste, 2 tsp chili oil, bAppropriate amount of Sichuan pepper powder, a little white powder water, 1 teaspoon of sesame oil.

Method. 1.Cut the tofu into cubes about 1 cm in size; Heat a wok, pour in salad oil and fry the chives and ginger slices, then add the ground pork and pepper powder and stir-fry until fragrant, then add the diced tofu and the filling seasoning A of method 1 and stir well, finally add a little water (outside the portion) and skin jelly, boil over low heat until boiling, add too white powder water to thicken before getting out of the pot, sprinkle with sesame oil and mix well, put it cold and refrigerate it with ice, and set it aside.

2.Roll the fermented dough into long round strips, then cut it into eight equal parts, then press it flat at the cutting point, and use the rod to produce a thick dough with a diameter of about 9 cm.

3.Take the dough of Method 2, wrap an appropriate amount of filling materials in Method 1, pull the outer edge to ** and pinch out the fold marks, take the center point as the benchmark, pull up the skin in order in the counterclockwise direction and pinch out the folds, and finally turn the closing slightly in the counterclockwise direction and pinch it tightly. Put on steaming paper and let the buns rest for about 20-30 minutes.

4.Put the buns from recipe 3 in a steamer and steam over high heat for about 8 10 minutes.