Hakka Yong Tau FooIt is said that this dish originated from. According to legend, a long time ago, a Wuhua and a Xingning were sworn brothers. Later, because of a conflict when ordering, one wanted to eat pork. , one wanted to eat tofu. Later, the smart restaurant owner came up with a way to get the best of both worlds and created Yong Tofu .
Ingredients:
minced meat, 150g minced meat, 15g shallots, 10g light soy sauce, 5g dark soy sauce, 1g salt, 1g sugar, 3g starch, 400g tofu, 10g garlic, 10g spicy millet, 10g cooking oil, 10g light soy sauce, 10g oyster sauce, 1g salt, 100g water, green onions.
Steps:
1. Add shallots, light soy sauce, dark soy sauce, salt, sugar and starch to the meat filling to taste.
Add seasonings to the meat filling to season
2. Cut the tofu into 4 cm long and 3 cm wide tofu cubes (one piece of tofu here can be cut into six pieces). Then prepare a spoon and dig a hole in the middle of the tofu cube. Do not dig through. There is no You can also use a knife instead of a spoon. After digging, spread some cornstarch in the hole (mainly so that the stuffing will not fall off easily during frying), stuff the stuffing in, and put it aside after stuffing.
Use a spoon to put it in the middle of the tofu. Dig a hole
3. Turn on the pot and heat it up. Pour in a spoonful of cold oil and pour out the oil. Then pour a little more cold oil. Not too much oil. Put the tofu down and fry it. Put the meat filling first. After frying, turn it over and fry until it is slightly brown. Fry until golden brown, then turn over the filling side and continue frying until golden brown. After frying, take it out and set aside.
Stuff the meat stuffing into the tofu and fry it
4. Then stir-fry the garlic and millet, add the tofu, season with light soy sauce, oyster sauce, and salt, pour a little water, cover the pot, and simmer for 5 minutes.
Fry until both sides are golden brown. Add ingredients and simmer.
5. Before serving, sprinkle a handful of chopped green onions and enjoy.
Sprinkle with chopped green onion and serve
Summary of tips:
1. Do not use a spatula to fry tofu, but use the back of the spatula to push lightly. This will not only allow the tofu to mix evenly with the ingredients, but also prevent the spatula from breaking the tofu.
2. The filling depends on personal taste. shrimps or shiitake mushrooms can be added to enhance the flavor.
Tips:
1. Tofu is an ideal food for the elderly, pregnant women, and parturient women, and is also an important food for the growth and development of children; tofu is very good for menopause , post-illness recovery, obesity, and rough skin; mental workers, often add It’s also great for night shifters.
2. It is best not to eat tofu with spinach. Spinach is rich in nutrients and is known as the "King of Vegetables". However, spinach contains a lot of oxalic acid and tofu contains a lot of calcium. If both enter the human body at the same time, they can undergo chemical changes in the human body and generate insoluble calcium oxalate. . Stones in the human body are formed by the deposition of insoluble calcium salts such as calcium oxalate and calcium carbonate, so it is best not to eat spinach and tofu at the same time.
3. Tofu is rich in protein, and tofu protein is a complete protein. It not only contains eight kinds of amino acids necessary for the human body, but the proportion is close to the needs of the human body and has high nutritional value; it can reduce blood lipids , protect vascular cells, and prevent cardiovascular disease the role of . In addition, tofu is also very beneficial for post-illness recovery, weight loss, and delicate skin.
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