Liuzhou Yongdoufuguo
Overview
If you eat tofu fruit just like this, it will lack content. In Liuzhou, we stuff the tofu fruit with meat filling, glutinous rice, and Lipu taro. The taste is very different, and then it is stewed or steamed or directly put into hot pot. The most important thing is that in the brewing process, it is a kind of petty bourgeoisie life.
Tags
Ingredients
Steps
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The meat filling I used is pork belly, which is suitable for fat and lean.
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Soak the glutinous rice, fragrant rhubarb and fungus in warm water in advance. The glutinous rice should be soaked until soft.
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Chop the meat into puree, mince the ginger and garlic together.
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Peel and cut the taro into small cubes.
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Chop the soaked dried xiangru and dried fungus into small pieces. The dried xiangru will be more fragrant.
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Wash the scallions and cut into small pieces.
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Put soaked and drained glutinous rice into a large bowl, add pork filling, diced taro, minced fungus, monosodium glutamate, light soy sauce, vegetable oil, chive segments, starch, sesame oil and salt and mix well to make the filling.
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Use your hands to make a small opening in the tofu bubble. If the tofu bubble you bought is not hollow enough, you can use your fingers to push into it. The peeled skin is connected, don't break it, look at the picture carefully.
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Stuff the stuffing into the tofu fruit, stuffing it tightly so that the tofu fruit is round and bulgy. Then seal the peeled tofu skin and press it into the original shape of tofu fruit.
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Put the stuffed tofu fruit into the pot, add water and a little salt, cover the pot and simmer over medium-low heat for about 15 minutes until the meat filling inside is cooked. Be careful not to boil the water when adding water, otherwise it will become mushy.
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It is usually steamed over water. I like to braise it with water. First, adding a little salt can make the tofu skin have a salty taste. Second, the tofu skin soaked in water will become softer after absorbing the water.
