Stuffed tofu is a must-have dish for our Hakka traditional festivals.
The well-made stuffed tofu looks like this:
When I was a child, my parents and grandmother used to cook white tofu in their own yard.
First of all, Mom would soak the soybeans 4 hours in advance, and then Dad would crush the soybeans in our family's ancestral stone mill, crush the beans by manually pushing the heavy stone mill, while pushing, Grandma also laid hands next to Dad from time to time, and put the soaked soybeans and water into the stone mill with a spoon, and the milky white soy milk flowed into the prepared wooden barrel with Dad's push.
We little kids loved to sit around them and watch and play. Sometimes I and my sister rush to push the fun stone mill, but I can't push it! At that time, it felt like Dad was a hero, able to push so skillfully to push the heavy stone grinding!
Soy milk flowing out of the stone mill
Mom poured soy milk into a cauldron, and Grandma started burning the fire in the kitchen, boiling the soy milk to a boiling state. At this time, my mother used a filter holder in a large pot, put the white tofu bag into it, and poured in the soy milk while filtering. The mother of okara in the tofu bag can also make a delicious tofu head!
Filter the soy milk into a large ceramic jar, and when it cools to about 80 degrees, put in the appropriate amount of plaster, and the soy milk will slowly become a tofu brain!
When we were young, this was also the happiest moment, so we quickly took a big bowl with our sister, asked grandma to put in the freshly baked tofu brain, and then sprinkled with sugar to sit at the wooden table and eat it!
The tofu brain in the big vat is put into the square wooden frame with a large spoon by spoon, the wooden frame has been placed in advance with white dense-hole gauze, and when the tofu brain fills the large wooden frame, the white gauze around it is superimposed in the middle, and then the top wooden cover is covered, and Dad moves a large stone slab in the yard to put it on! We watched as the tofu water began to flow slowly into the patio!
The tofu brain has been laid with wooden frames
The next morning, the white tender and firm tofu is baked!
The okara made with tofu can be fed to pigs or made into a delicious "tofu head".
Okara filtered with gauze
Freshly made white tofu
Step 1: Fry the white tofu in a mixture of 5 parts of peanut oil and 1 part of rapeseed oil. The golden color of the fried tofu is very tempting!
Cut the white tofu into small square pieces: as shown below
Frying tofu:
When frying tofu, you should put in the white tofu when the oil temperature reaches seven or eight ripe, and you can use a chopstick to put it in with small bubbles to start frying!
Fried tofu will appear more small bubbles at low temperatures, low temperature will make the tofu suck in more oil, fried out of the taste rougher, but the elasticity is very good, that is called tofu bubbles.
We like to fry tofu over medium heat, so that the fried tofu tastes old, and the tofu inside is also smooth and tender, with fewer holes. We feel better with this fried tofu to make meat!
What it looks like after being fried at high temperatures:
Finally, the minced meat is stuffed into the tofu and steamed in a wooden or bamboo steamer basket for about 25 minutes.
The meat filling is made as follows:
The choice of dried radish shreds is more sweet, generally about 15 grams, dried squid 15 grams, dried mushrooms 20 grams, these are the seasoning, but also the soul of stuffed tofu!
Pork is mixed with pork thigh meat and pork belly in an approximate ratio of 2:1.
I choose 200 grams of pork shank meat and 100 grams of pork belly. The meat of pork shank meat is more smooth and tender, and the taste is more fragrant when combined with pork belly fat and lean!
Ingredients and pork can be chopped by hand or crushed automatically with an electric motor. I will chop it by hand when I don't have much time!
If you use an electric meat beater, don't beat it too badly, about 20 seconds, I use the Jiuyang meat beater for about 20 seconds. If you beat too much, it tastes bad!
Tip: Add half a spoonful of camellia oil to the minced meat filling and the taste will be boosted immediately! If you have the conditions, you can try it!
There are tricks for steaming tofu: when I use the induction cooker, I steam it out with medium heat 1400 power and it will not get old, and about 25 minutes under the cold water is enough! If the weather is cold, add about 5-8 minutes.
Stuffed tofu is steamed and drizzled with your own seasoning:
The brewed tofu is made as follows:
The above is my 16 years of experience in making stuffed tofu, I hope it will be helpful to you who read this article!
If you like it, pay attention to the "Taste of Hakka" Guangdong Hakka sister Asbo, right? There are more delicacies to share with you, and thank you for your support along the way! [Prayer] [Heart]
Welcome to express your valuable comments in the comments section! What do you like to cook? Which province and city are you in?
Two of the pictures are provided by the headline free gallery, the rest are taken by myself, if there is a picture infringement will be deleted.