Yong Tau Foo
Overview
Yong tau foo is a Cantonese Hakka dish. We learned how to make it. The fusion of meat filling and tofu forms a delicious, mellow soup and smooth tofu, which is delicious and delicious ~
Tags
Ingredients
Steps
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Ingredients collection.
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Add minced onion and ginger to the meat filling, add a little refined salt, first grade fresh soy sauce, oyster sauce, thirteen spices, chicken essence, stir until thick and elastic, add a spoonful of sesame oil, mix well and simmer for ten minutes.
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Cut tofu into thick pieces.
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Use a knife to score four frames on it, and use a small spoon to scoop out the tofu in the middle to form a small tofu box.
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Add the meat filling into the middle and smooth it out with a spoon.
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Add an appropriate amount of cooking oil to the pot, put the stuffed tofu in and start frying, with the meaty side facing down first.
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Fry until lightly browned and turn over.
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Brown both sides and place in a casserole first.
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Add appropriate amount of cooking oil to the pot, add onion, ginger and garlic and stir-fry until fragrant.
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Add appropriate amount of water, refined salt, first-grade fresh soy sauce, and oyster sauce and bring to a boil.
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Pour into a casserole, cover and simmer for ten minutes.
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Simmer until one-third of the soup remains, then pour in an appropriate amount of water starch and the soup becomes thick.
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Drizzle some sesame oil and sprinkle with chopped green onions. It's very fragrant and a great addition to rice.
