Yong Tau Foo Pao
Overview
How to cook Yong Tau Foo Pao at home
Tags
Ingredients
Steps
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Put the pork belly filling into a large bowl, cut a small section of carrot into small pieces, pour 2/3 into the large bowl, add a little light soy sauce, salt, sugar, and pepper, mix well, and marinate for 5 minutes.
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After marinating, add a spoonful of starch and a small spoonful of water.
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Use chopsticks to stir in one direction, and stir more often to fully combine the minced meat, carrots, and seasonings, and the meat filling will hold together tightly. This way, the meat filling will taste firm and not loose.
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Arrange thinly sliced carrots on a large plate.
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Use a small spoon to dig a hole into the bean paste, being careful not to dig through the bottom.
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Gently press the seasoned meat filling with a small spoon and fill it into the tofu puffs. Fill it with as much meat filling as possible.
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Dip a piece of carrot and a tofu, put them in place, boil water in a pot, put a large plate in after the water boils.
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Cover the pot, calculate the time after the water boils, and steam for 10 minutes.
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Put the remaining 1/3 carrot cubes into a small bowl, add a little salt, sugar, light soy sauce, starch, a tablespoon of water, and stir well. If you like spicy food, you can add some spicy millet granules.
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Do not turn off the heat after steaming for 10 minutes, open the lid of the pot, and use a small spoon to pour the starch sauce just prepared onto each tofu puff.
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Cover the pot and steam for another 5 minutes. After steaming, don't open the lid. Turn off the heat and simmer for 5 minutes before opening the lid.
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The steamed Yong Tau Foo Pao is full of flavor and is loved by both adults and children.
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The food is served.
