Chinese love to "eat", and pay more attention to "eating". This is not simply to quench hunger and thirst, but also contains thousands of years of people's cognition and understanding of things, but also to express good wishes and expectations for the future. Chinese food culture has a long history and is profound, and "Hakka cuisine", as an important part of Chinese food culture, has cast a mysterious color on Chinese cuisine.
There is a famous and representative dish in Hakka cuisine, called "stuffed tofu", which is a delicacy made by stuffing meat into tofu, and is favored by diners for its characteristics of "fat, salty, roasted", "smooth, tender, fresh and fragrant". Stuffed tofu is a must-have dish for Hakka people during the New Year's Festival or at family banquets that entertain guests. It is also an indispensable top dish in Hakka restaurants throughout the southern provinces, and I believe that not many southern friends have eaten it. Stuffed tofu is to the Hakka, just as dumplings are to the northerners. As long as there is a Hakka settlement, there must be stuffed tofu.
With the mutual integration of local food cultures, Hakka stuffed tofu is not only loved by the Hakka people, but also popular all over the country.
How to learn the authentic Hakka brewed tofu recipe recipe? Let's learn together!
Preparation with ingredients
Ingredients: 5 pieces of Hakka tofu, 200 grams of pork (pork using front leg meat, with 3 fat and 7 fine standards), 200 grams of broth;
Ingredients: 20 g garlic, 30 g green onion;
Seasoning: 15 grams of salt, 10 grams of light soy sauce, 10 grams of chicken powder, 15 grams of chicken juice, 100 grams of peanut oil, 10 grams of oyster sauce, 25 grams of corn starch;
Production steps
Step 1: Process the ingredients
1, Process shallots and garlic. Wash 20 grams of garlic and 30 grams of green onion first, and then chop;
2, handle pork. Peel the cleaned pork 200 grams, then cut into small pieces (note that the pork is cut into small pieces and then cut into small pieces, repeatedly cut 5 times), then add minced garlic and chopped onions, and then chopped with a knife (do not chop too much, to be grainy), chop into meat paste and put into a bowl for later;
3. Process tofu. Hakka tofu diagonally cut into pieces, 1 piece of tofu divided into 2 halves;
4, modulate corn starch. 15 g corn starch, mix with water and set aside.
Step 2: Filling preparation
Pour the minced pork into a bowl, add 10 grams of salt, 10 grams of soy sauce, 5 grams of chicken powder, 10 grams of chicken juice, 20 grams of peanut oil, 10 grams of oyster sauce, 10 grams of corn starch, stir well, and then marinate for 20 minutes.
Step 3: Decoct the finished product
1, use a knife to draw a slit on the side of the tofu, take out a little tofu, form a hole (the purpose is to put in the meat puree)
2: Put the marinated minced meat evenly on the processed Hakka tofu
3: Put the remaining 80g peanut oil in the frying pan, heat on high heat, then turn to medium heat, then add tofu, fry tofu until golden brown, then reduce heat
4, add seasoning, pour in 200 grams of broth and 5 grams of remaining salt, 5 grams of chicken powder, 5 grams of chicken juice, simmer for about 5 minutes (the reason for turning the heat down is: if you use high heat to simmer at this time, collect the juice too quickly, the tofu is not enough into the flavor)
5, Add the mixed corn starch, collect the juice, out of the pot and plate
Today's "Hakka-brewed tofu" can definitely satisfy your taste buds ~ bite down, the crispy sauce of tofu skin, tender and smooth tofu, fat pork minced pork flavor delicious, mellow soup... One side of the water and soil nurtures the other side, "brewing" this cuisine that has been passed down for thousands of years. Today, it is still an important dish that hakka people must have every New Year's Festival, condensing the hard work and wisdom of Hakka people, and also inheriting the nostalgia that Hakka has been unable to solve for generations!