Famous Hakka dish: Hakka Yong Tau Foo (improved version)
Overview
Hakka Yong Tau Foo is a famous Hakka dish, and it is a must-have dish at any banquet. Yong tau foo is tender, fragrant and nutritious. It is a reserved dish for the Hakka people during the Chinese New Year. Legend has it that Yong Tofu originated from dumplings in the north. Since there was little wheat production in Lingnan, the homesick Central Plains Hakka immigrants used tofu instead of flour and stuffed meat into the tofu, just like flour wrapped in meat stuffing. Because of its delicious taste, it has become a famous Hakka dish. There is also a legend that a long time ago, there were two good brothers who had a conflict when ordering. One wanted to eat pork and the other wanted to eat tofu. Later, the smart restaurant owner came up with a way to get the best of both worlds and made Yong Tau Foo. By the way, I have been thinking about making "Hakka Yong Tau Foo" for a long time, and it was a long time before I put it into action... O(∩_∩)O Haha~ I bought a piece of tofu at the weekend, and after making the tofu balls, there was half a piece left, so I used it to make Hakka Yong Tofu~!
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Ingredients
Steps
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After mincing the minced meat in advance, add sesame oil, salt, starch, and pepper, stir evenly, and let it rest for a while;
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Wash the tofu, cut it into mahjong-sized cubes, use a small spoon to dig a semicircle on the surface of the tofu; the shape is arbitrary, just have a hole, be careful not to hollow it out;
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Make a sauce: salt, light soy sauce, oyster sauce, pepper, chicken essence, starch, appropriate amount of water, mix thoroughly and set aside;
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Stuff the minced meat into tofu and fry it in a pan;
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After one side is browned, turn it over and fry the other side;
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After both sides are fried, pour in the sauce from step 3;
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Cover the lid, simmer until the juice is reduced, sprinkle with chopped green onion, and serve.
