"Stuffed tofu" is a dish that I believe many people have eaten. Originating from Hakka food culture, "brewing" is a method of making compound cuisine, in which one or more ingredients are combined with another ingredient by filling, pinching, smearing, wrapping, etc. to make a delicacy. "Stuffed tofu" is an outstanding representative of stuffed vegetables.
The white tender tofu is wrapped in a fresh meat filling, and then soaked in a yellow and bright sauce, the bean flavor is sweet, the meat is rich, the sauce is luscious, and the three blend with each other, full of hot freshness.
【Material Preparation】
2 pieces of tofu, 200g of semi-fatty lean minced meat, carrot to taste, 1 minced garlic, 1 spoonful of soy sauce, 1 spoonful of pepper powder, pepper noodles and chili salt, 1 spoon of oyster sauce, 1 spoon of starch, 1 spoon of light soy sauce
【Procedure steps】
01. Minced pork, add minced garlic and chopped carrots and stir well.
02. Add a little fine salt to taste, add pepper to remove fishiness, add a spoonful of raw soy sauce and leave for 10 minutes to taste.
03. Cut a large piece of tofu into equal portions. Insert the spoon into the tofu and turn it round, not to exceed the thickness of the tofu.
04. Fill the minced meat into the tofu, press it as tightly as possible, you can properly fill the minced meat to highlight it, afraid of frying badly, you don't have to fill it too full.
05. Heat the oil in the pan, turn to medium-low heat, flip in turn and fry until golden brown on both sides.
06. Don't waste the tofu you dig out ~ Mash the stuffed excess minced meat and tofu evenly. Heat the oil in a pan and sauté the minced tofu until fragrant.
07: Add 2 tablespoons of starch to the appropriate amount of water, pour into the pot and add 2 tablespoons of oyster sauce.
08: Add the fried stuffed tofu. Cook slowly over medium heat, simmer for about 3 minutes, collect the juice and you can get out of the pot
Autumn and winter are dry, and it is a good choice to taste this authentic and light Hakka dish. Tofu has always been known as "plant meat", rich in iron, calcium, protein and other nutrients; and has the effect of tonifying the spleen, strengthening the spleen and dampness, clearing heat and detoxification, and is of great help to the body weakness after illness, shortness of breath and less food.
【Wine Tips】
Winter dishes generally have a stronger taste, and the proportion of meat and fat is larger, so it is suitable for pairing with red wines with a heavy body and a strong taste; while in summer, people prefer to eat fresh and light dishes such as salads, seafood, etc., so it is suitable for pairing with refreshing, light, fruity and fresh new wines.