Stuffed pork with bean paste
Overview
Doubao (pause, one sound) is also called fried tofu in some places. It has the tender texture of tofu inside, and the outer skin is chewy and fragrant. The golden bean bubbles are very cute. Stewing, stir-frying and stuffing all have their own characteristics. Fresh minced lotus root is added to the meat, so the meat filling is tender, juicy and not greasy. This method is also good for making meatballs. In the same way, you can also replace the lotus root powder with water chestnuts to make it taste more fresh and tender. This dish can be done in a steamer or a rice cooker. I personally think that the finished product made in a rice cooker will not be soft or collapse, and the texture of the bean dip is very elastic. You won’t have this firm texture if you use a steamer. The type of kitchen utensils you use can be decided according to your own taste preferences!
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Ingredients
Steps
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Add light soy sauce, salt and a small amount of water to the pork, stir well
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Chop green onions
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Peel the skin of the lotus root, slice it first, and then cut it into fine pieces
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Add minced green onion and minced lotus root to the meat filling, stir evenly
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Fried tofu is ready
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Divide it into two halves without breaking, stuff the appropriate amount of meat filling into the inside, and spread it evenly on the outside
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All the fried tofu has been processed and placed in the inner pot of the medical stone. Then add some hot water to one-third of the height of the fried tofu
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Put the inner pot into the pot
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Select the "quick heat" program, 10 minutes
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When the time is up, there will be a beep to remind you. Open the lid and the aroma will be fragrant
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Put the stuffed beans into a plate, use a separate wok to thicken the soup with water, light soy sauce and a little starch, pour it into the plate and sprinkle with chopped green and red peppers
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The tofu skin bombs and meat fillings are tender, and the soup is so moist that it is loved by men, women, and children
