As we all know, Chinese food culture has a long history, broad and profound, Hakka cuisine as an important part of Chinese food culture, to the Chinese food cast a mysterious color.
The Hakka were immigrants from the Central Plains to the south. Later, they lived in the Mountains of Lingnan. Meizhou, Guangdong is the world-famous Hakka capital. Here, the language and eating habits of the Central Plains are fully preserved.
Hakka cuisine is one of the three major genres of Cantonese cuisine. The most original Cantonese native dish, heavy oil, rich taste, salty, soft and sticky. Hakka cuisine pursues original taste. In the hands of the Hakka, any food can be transformed into a different classic dish.
Hakka cuisine also focuses on the four seasons and solar terms. Hakka cuisine in particular is the most famous. Among them, "Baotou cabbage" must be cooked by every household during the festival. Tofu filling. Hakka tofu is one of the traditional Hakka dishes. It is known for being fresh, tender, aromatic and nutritious. It is loved by the public. First, it is associated with changes in eating habits. They used tofu instead of flour and stuffed meat into tofu, which has become a famous Hakka dish due to its delicious taste. Autumn and winter are dry. Tasting this authentic and light Hakka local dish is a good choice.
Stuffed tofu is stuffed with a sauce similar to dumpling filling into the tofu, the tofu the size of a matchbox is fried to a golden brown, the pork filling is left to dry inside, and then the shallot oil and sesame oil are added. It used to be smouldering in chicken soup and clay pots to the point of aroma. The process of making stuffed tofu is easy to learn. You'd better make this dish at home with your family. Enjoy good moments together.
Take tofu, pork belly and mushrooms and season with parsley, onion, minced garlic, salt and allspice powder.
Start by cutting the pork belly into minced meat. At the same time, chop the mushrooms to make them delicious. Then put the minced meat and mushrooms in a bowl, add the minced garlic, salt and five-spice powder and mix well.
The choice of tofu is important. The water tofu and old tofu in the market are not delicious. Tofu that is too tender or too old doesn't taste good, so plate tofu is preferred.
Plate tofu is the nutritious tofu in our mouth. Its taste is somewhere between old tofu and water tofu. It is best suited for stuffed tofu. After washing, cut it into square pieces, cut a small opening in the center, and put the prepared meat filling into it. Then pour the oil into the pan. After the oil is hot, you can put the prepared tofu. Be sure to fry every side of the tofu until golden brown.
After the tofu is fried, pour the soup into the pot, remember, do not wipe half of the tofu is the best, then add the chopped green onion, simmer over low heat, wait until the soup is almost dry, sprinkle the right amount of salt, then add corn starch and water to collect the juice, turn off the low heat and cook for five minutes, then you can directly plate. At this time you can see that the tofu is crispy and tender and browned. Scoop it up with a spoon and put it in your mouth. The taste is delicious, tender and unforgettable. The process of traditional Hakka tofu from ingredient selection to cooking is different from fast food in modern cities. It follows the requirements of ancient practices, has both a sense of the times and carries China's unique food culture.
With the development of the city, our lives are also undergoing earth-shaking changes, but there is always a taste that can evoke the memories in our hearts and make people reminisce endlessly. In your spare time, you can drive to Hakka in Guangdong with your friends. See the wonderful scenery on the mountain and taste the authentic Hakka traditional flavors. Hakka stuffed tofu contains the kindness and diligence of Hakka.