#每日三餐打卡#
Stuffed tofu is available in many places, the practice is similar, but there is a difference in style and taste, today I will share a Hakka dish in traditional Cantonese cuisine, which is stuffed with glutinous rice, this dish is delicious, more glutinous rice than the stuffed tofu we usually eat, the method is also very simple and easy to learn, really delicious, don't miss it.
It is really not difficult to make glutinous rice stuffed tofu into hotel-level quality, as long as you follow my steps and seasoning ratio, the whole family will rush to eat the finished dish, there is no doubt that it is absolutely delicious, but it is not enough to eat.
To prepare stuffed tofu with glutinous rice:
[Ingredients]: 16 fried tofu (125 grams), 100 grams of glutinous rice, 250 grams of pork belly.
[Ingredients]: 10 grams of dried shiitake mushrooms, 5 grams of ginger, 15 grams of garlic, 15 grams of millet pepper, 13 grams of shallots.
[Seasoning]: 3 grams of corn starch (water starch), 50 grams of water (water starch), 2 grams of edible salt (for filling), 2 grams of chicken essence (for filling), 1 gram of white pepper powder (for filling), 15 grams of light soy sauce (for filling), 2 grams of dark soy sauce (for filling), 5 grams of oyster sauce (for filling), 20 grams of cooking oil, 15 grams of light soy sauce, 10 grams of oyster sauce, 120 grams of water.
【Preparation】:
1. The glutinous rice should be soaked in water 2 hours in advance to swell the glutinous rice, so that the glutinous rice cooked by the processed glutinous rice will taste better. After the glutinous rice is soaked, pour out the water control and set aside.
2. Dried shiitake mushrooms should also be soaked in water for 2 hours in advance to swell the shiitake mushrooms. After the dried shiitake mushrooms are soaked, squeeze out the water first, then cut the dried shiitake mushrooms into small strips, and finally cut them into small cubes for later use.
3. This dish should use meat, it is best to use fat and thin pork belly, so that it tastes fragrant, first remove the skin of the pork belly, then cut it into slices, then cut it into strips, and finally chop it into minced meat.
4. Crush the ginger with a knife and cut it into minced ginger. Divide the shallots into two parts, white and green, and separate the white and green onions after cutting. Crush the garlic with a knife and then chop it into minced garlic for later use. Cut the millet pepper into small rings and set aside.
5. At the end of this dish, there is a thickening step, add 3 grams of cornstarch and 50 grams of water to the plate, and finally stir well for later use.
6. We need to adjust the flavor first, pour the green onion, minced ginger and shiitake mushrooms into the plate, then add 2 grams of salt, 2 grams of chicken essence, 1 gram of white pepper, 15 grams of light soy sauce, 2 grams of dark soy sauce, 5 grams of oyster sauce, and then stir well for later use.
7. Pour the minced meat and glutinous rice into the plate, then stir well to completely combine the glutinous rice, minced meat, ingredients and seasonings.
8. The tofu we are going to use today is fried tofu, and some places are called tofu bubbles, use scissors to cut a hole on the top of the fried tofu, and then stuff it with the prepared filling, so that the glutinous rice stuffed tofu is ready.
【Cooking Method】:
1. Add water to the steamer, boil the water on high heat, put the stuffed tofu into the steamer after the atmosphere is high, and keep steaming on high heat for 30 minutes. After steaming, take it out, and then change it to a more beautiful plate to put on the plate.
2. Add 20 grams of cooking oil to the hot pan, pour in the minced garlic and millet pepper and fry for 10 seconds after the oil is hot, and stir-fry the fragrance. Then add 100 grams of water, 15 grams of light soy sauce, 10 grams of oyster sauce, stir a few times, then add the water starch, hook a thin sauce, and you can beat it out a few times when you see that the soup is slightly thick.
3. Pour the prepared soup evenly on top of the glutinous rice stuffed tofu, so that the glutinous rice stuffed tofu will be hung with a layer of soup, and finally sprinkled with chopped shallots to decorate, and it is delicious.
Technical Summary:
1. It is best to use pork belly for meat filling, and the meat filling with a little fat is fragrant, and the fat and lean ratio can be determined according to your own taste.
2. When stuffing the fried tofu, I recommend stuffing it as much as possible, so that the stuffed tofu will be enjoyable to eat.
3. I recommend using long glutinous rice for this dish, long glutinous rice is produced in the south, the taste is better, the rice fragrance is stronger, and it has a disadvantage that it is easy to regenerate.
Epilogue:
The dishes in the Stuffed Tofu series are all from Hakka cuisine, and it is rumored to have evolved from the practice of dumplings, but in any case, this stuffed tofu is really delicious, if you haven't eaten stuffed tofu with glutinous rice, I highly recommend you to try it, adults and children will love it.
Seeing this, I believe you also have a deeper understanding of glutinous rice stuffed tofu. Then move your little fingers, like + follow!