Yong Tau Foo
Overview
Yong tau foo is a dish with good color and aroma. The finished product is golden in color and garnished with some chopped green onions. It can be used as a feast for guests during the Spring Festival.
Tags
Ingredients
Steps
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Prepare the main ingredients, mince the pork into a meat filling, and add chopped green onion to it. (Save some green onions for later use)
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Boil water in a pot, scald the beans, take them out and let them cool, then squeeze out the excess water.
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Add oil, light soy sauce, cooking wine, ginger powder, thirteen spices, oyster sauce, salt and chicken essence to the meat filling and mix well until the meat filling is thickened.
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Then add starch in one direction and stir evenly.
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Take a bean soak and make a small hole in it.
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Stuff the meat filling inside the bean paste.
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Make all Yong Tau Foo in this way.
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Take a large bowl and fill it with a bowl of water. Pour in two spoons of oyster sauce and two spoons of light soy sauce and mix well. Then take a small bowl and add an appropriate amount of water starch.
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Heat an appropriate amount of oil in a pot, place the open side of the Yong Tau Foo underneath and fry over low heat for two to three minutes.
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Flip over and fry the other side for another two to three minutes.
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Pour the prepared large bowl of sauce into the pot, bring to a boil over high heat, then reduce to medium to low heat and simmer for about ten minutes, turning the noodles several times in the middle.
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When the soup reduces, add the chopped green onions.
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Place Yong Tau Foo on a plate.
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Pour the prepared water starch into the pot, cook with the remaining soup in the pot until thick, then pour it on top of the Yong Tau Fu.
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Sprinkle green onions on top to garnish.
