Tofu dumplings
Overview
After the death of Tongzhi, the imperial court issued a decree that no one in the country should eat meat. At this time, Lei Duanzao and his wife Lei Santai, whose ancestral home is Guiyang and the owner of a tofu shop, saw this good opportunity. They added appropriate amounts of salt, alkali, chopped green onion, and other seasonings to the tofu. After mixing thoroughly, they shaped the tofu into balls the size of walnuts and fried them before selling them. Surprisingly, this little fried tofu dumpling became very popular as soon as it came out.
Tags
- hot dishes
- home cooking
- old man
- dinner with friends
- guizhou cuisine
- spring recipes
- summer recipes
- autumn recipes
- winter recipes
- farm food
- dinner
- base
- burnt chili noodles
- five spice powder
- ginger powder
- houttuynia cordata festival
- lao doufu
- pickled radish
- sichuan pepper powder
- soy sauce and vinegar
- chopped green onion
- pepper
- salt
- sesame oil
Ingredients
Steps
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Food
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Crush the tofu, add pepper, Sichuan pepper powder, five-spice powder, green onion, salt and soda
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Mix well and let stand for 2 hours
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Cut the pickled radish into cubes, cut the Houttuynia cordata into 8 mm short sections, and place them in a bowl with chopped green onions, coriander and ginger. Add soy sauce and vinegar
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Chili noodles with Sichuan pepper paste
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Add sesame oil and mix with water
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Use both hands to shape into walnut-sized balls
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Pour oil into the pan and heat until it is 70% hot. Place the soybean curd balls into the oil pan one by one along the edge of the pan
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During the frying process, stir frequently with chopsticks until all the balls are fried until golden brown and floating on top of the oil
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Quickly remove the oil and put it on a plate
