Delicious Hakka stuffed tofu
Hakka stuffed tofu is a famous Hakka dish. As a Hakka girl, this dish has almost become one of my best dishes since I successfully cooked it for the first time. "Niang" actually means "stuffing". Minced meat is stuffed into tofu. After frying and stewing, it becomes a fresh, smooth, fragrant and nutritious domestic dish.1. The tofu must be hard, so that the stuffing will not damage the shape. (I bought soft tofu before, but it can't be fried)2. When frying tofu, you must use a small fire, so that the tofu will be right in color and will not burn.
Step 1 . Prepare materials. A box of tofu, directly bought lean meat granules, onions, ginger, garlic, and some seasonings
Step 2 . Dice ginger and garlic, add them to lean meat granules, and season them with cooking wine, salt and soy sauce
Step 3 . Cut the tofu diagonally (of course, you can also cut it in half in the middle to see which shape you like) and then dig out the middle part with a spoon to fill the stuffing
Step 4 . Stuff the seasoned pork stuffing into the tofu
Step 5 . Spread some cornflour on the surface (to prevent the meat stuffing from falling off during frying)
Step 6 . Heat the oil, put the tofu in, fry until both sides are golden, add a little soy sauce and water, and stew for about 11 or 12 minutes.
Step 7 . Collect the juice, sprinkle a little scallion, put it on a plate and eat it.
Step 8 . One from different angles
Step 9 . Square stuffed tofu made before.
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