Hakka Yong Tofu + Stuffed Shiitake Mushrooms
Overview
It’s been a long time since I’ve had Yong Tau Foo, and I’m craving it. Because my husband’s family is Hakka, I often eat Hakka Yong Tau Foo. After eating it once, I was able to make it myself, but my skill was naturally not as high as that of an authentic Hakka. Haha. . . . . . Stuffed shiitake mushrooms are not a Hakka dish. You can see them for sale everywhere in my market, so I naturally make them after seeing them. This time I mixed the two stuffed vegetables together and it tasted pretty good. You might as well give it a try.
Tags
Ingredients
Steps
-
For soft tofu, choose the slightly firmer ones.
-
Wash and divide each piece of tofu into four pieces.
-
Wash the semi-fat meat and remove the skin. (Or you can replace it with fresh shrimp or something)
-
Soak the mushrooms in water in advance. If you don't have time, you can use hot water to soak them faster.
-
Chop the meat and green onions into thin slices, add salt, light soy sauce, sesame oil, sugar and cornstarch and stir evenly.
-
Use a small spoon to make a small hole in the middle of the cut tofu and stuff it into it. (Be careful not to use too much, as it will easily damage the tofu.) First put a little oil into the pot, put the bottom of the tofu toward the bottom of the pot, and fry over medium-low heat until golden brown, then turn off the heat and let cool.
-
After frying one side, turn it over and fry the other side with meat. The method is the same.
-
Dry the mushrooms slightly and stuff the meat into the concave side.
-
Fry the meat part in the pan.
-
Fry the other side.
-
After frying, you can place some cabbage leaves on the bottom of the casserole and add the tofu and mushrooms. Add a little bit of salted water and garlic, cover and cook for about 10 minutes. If you can't finish it, boil it and keep it for later meals.
-
If you don’t have a casserole, you can put the tofu on a plate, steam it over water and eat it, it will taste good too.
