Fried beancurd
The first time I ate Hakka fermented tofu was in Sichuan more than ten years ago. I ate authentic and delicious Hakka fermented tofu for the first time in the Hakka restaurant in Yilong County, Sichuan, the hometown of Mr. Zhu De. Since then, I have often cooked this dish at home, and I have never tired of eating it. It combines the bean flavor of tofu, the fresh flavor of shrimp and the fat flavor of pork. It is steamed first and then fried. Finally, it is cooked with the original soup and chopped green onion, ginger, garlic and pepper until it tastes good, and then poured with the sauce; How can such fermented tofu not taste delicious? This is a time-consuming Kung Fu dish. Although tofu is cheap, it is a beautiful dish made by a food lover with his heart.Pay attention to handle with care, especially when turning over, be sure to use a shovel to hold the bottom and press the surface, and then turn over slowly to prevent the minced meat from falling out. As an alternative, instead of taking out the fried tofu and putting it on a plate, you can directly add water and chopped green onion, ginger and garlic, chopped pepper, soy sauce, oyster sauce and chicken essence in the pot, burn them until they taste delicious, put them in the water lake powder, push them evenly, turn off the fire and take them out of the pot, and then gently take them out and put them on the plate.
Step 1 . Chop pork into minced meat, shred carrots and dice them; Marinate shrimps or dried shrimps in cooking wine for 15 minutes and then chop them into mud. Mix the three, use 1 teaspoon of raw soy sauce, 1 teaspoon of cooking wine, 1 teaspoon of sparerib flavor powder, 1 teaspoon of chicken essence, 1 teaspoon of sugar, a little oil, salt, pepper and raw powder to grasp and squeeze, and use chopsticks to stir in one direction until it is sticky and strong to make meat filling.
Step 2 . Cut the scallions, garlic and red chopped peppers into thin slices. Rub the carrots into shreds and dice them.
Step 3 . Choose a hard and solid South tofu, cut the South tofu into four square pieces, and draw a box with a knife in the middle of each piece of tofu; Scoop out tofu with a small spoon and insert minced meat. Minced meat must be stirred until it is very sticky, so that it will not slip out of the tofu.
Step 4 . Pour water into the pot, put it in the steamer, bring the water to a boil, and then put the stuffed tofu in the plate.
Step 5 . Cover and steam over high heat for 10 minutes.
Step 6 . Take out the steamed tofu, decant the soup, and put the soup in a bowl for later use.
Step 7 . Pour 3-4 teaspoons of oil into the pot, and when the oil is heated to 4-50%, add diced carrots to boil out treasure butter, then gently add steamed tofu, turn to medium heat to fry tofu, and slightly shake the frying pan to avoid tofu sticking to the pot, which also makes tofu more evenly heated; Turn over and fry until both sides are yellowish. Remove and set aside.
Step 8 . Gently scoop up the fried stuffed tofu and put it on the plate. Sprinkle a little scallion and chopped pepper on it.
Step 9 . Leave a little residual oil in the pot, stir the chopped shallots, ginger and garlic, the remaining diced carrots and chopped peppers, pour a small bowl of boiling water and the steamed original juice, add 2-3 teaspoons of tomato sauce, 1 teaspoon of raw soy sauce, 1 teaspoon of sugar, 1 teaspoon of chicken essence, and 1 teaspoon of abalone juice (oyster sauce can be used instead of abalone juice). After boiling, add a teaspoon of water starch to form a thin sauce.
Step 10 . Pour a thin sauce over the fried beancurd.
Step 11 . Fermented tofu is a classic Hakka dish! The fresh meat in your mouth is extremely smooth, and the tofu wrapped in the meat is full of fragrant sauce, which tastes super delicious.
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