Health benefits
Tofu: detoxification
Pork: nourishing yin
Ingredients
Tofu ( 1 piece ) | Pork ( 100g ) |
Egg white ( one ) | Oil ( appropriate amount ) |
Salt ( appropriate amount ) | Cooking wine (appropriate amount) |
Raw Pump ( appropriate amount ) | Chicken Essence ( appropriate amount ) |
Oyster sauce ( 1 spoon ) |
How to make Hakka fried Yong Tau Foo
1. Cut the tofu into large cubes and dig out small deep pits with a spoon.
2. Wash and mince the pork, add appropriate amount of salt, cooking wine, chicken essence and light soy sauce.Add another egg white and stir in the same direction until stiff.
3. Fill the pit in the center of the tofu with the minced meat with a spoon.
4. Heat the oil pan and fry the tofu until golden brown on all sides.(It is easier to fry the side with meat first)
5.Add appropriate amount of water and cover Let the pot cover cook for a while.
6. Adjust the sauce: one spoonful of oyster sauce + half a spoonful of light soy sauce + appropriate amount of salt + starch Appropriate amount + two tablespoons of water.
7. Pour the prepared sauce into the tofu and collect the juice.
8.Install.Sprinkle with cilantro.
Tips
1.Don’t add too much salt when making the sauce.Both oyster sauce and light soy sauce are salty.
2.If you like it a little wet, leave some soup for serving.If you don't like it, just drain it.
3.Be gentle when stuffing tofu.Tofu is easy to burst, so it is easier to operate if it is placed in the palm of your hand.You can use your fingers to block the point.
4.Frying tofu is a patient job.You have to stay by the pot and watch to avoid frying.
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