Tofu stuffed meat is also called stuffed tofu, some people use tender tofu, some people use old tofu, I share today is oil tofu.
There are many kinds of oil tofu, and the most commonly used to brew meat are oil gluten and oil bean bubbles. Today we use oil bean bubbles.
The method of brewing tofu varies from person to person, here to share with you a farmhouse-made tofu, the meat is delicate and tender, the green onion is fragrant, appetizing and cooking.
Let's take a look at how my family does it.
Dishes:【Stuffed Tofu】
Ingredients: Oil tofu (oil bean bubble), plum blossom meat, lotus root, chives, oyster sauce, soy sauce, edible salt, cooking oil.
Production process:
1. Wash the plum blossom meat, slice it first, and then chop it into minced meat.
2. Peel the lotus root and rub into fine fleece.
3. Wash the chives and cut into chopped green onions.
4. Heat the oil, sauté the green onions to taste the aroma, and then set aside.
5. Stir well the minced meat, root velvet and cold green onion, then add a spoonful of oyster sauce, a spoonful of soy sauce, and a spoonful of salt, and mix well again.
6. Dig a hole in one side of the oil tofu and fill it with a spoon until the oil tofu is filled.
7. After all is done, turn to the water pot and steam for 15 minutes.
8. Add another dip and it's delicious.
This dish is simple to make, quick and easy to make, salty and fragrant, full of next meal, and it will be robbed as soon as it is on the table.
Tips:
1. It is best to choose plum blossom meat, the meat is tender. You can also choose fat and lean pork belly, the filling is tender but not greasy.
2. The lotus root must be rubbed into this fine velvet shape, if chopped with a knife, it will have a grainy feeling, which will affect the taste.
3. Before adding the shallots to the filling, fry them in oil to produce the aroma, which will not only make the filling more fragrant, but also make the green onions green and will not turn yellow after steaming.
4. Finally, a dip is the finishing touch to this dish. About the preparation of the sauce we will share in the next issue.
Fast and delicious, let's try it together.
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