Hakka Yong Tau Foo

Overview

Yong Tau Foo, also called Hakka Yong Tau Foo, is a type of Hakka cuisine and one of the most representative dishes of Hakka food culture. First fried and then boiled, the soup is mellow, tender and smooth, and tastes delicious. I used northern tofu~ I was afraid of damaging the tofu if I used soft tofu. The final amount of soup can be adjusted according to personal preference~

Tags

• hot dishes
• private kitchen
• common dishes
• meat dishes
• children
• old man
• hakka cuisine
• spring recipes
• banquet dishes
• lunch
• cooking wine
• dried shiitake mushrooms
• garlic
• light soy sauce
• meat filling
• northern tofu
• oil
• onions
• oyster sauce
• water starch
• diced red pepper
• pepper
• salt

Ingredients

Steps

1. 1 , Prepare materials;

   

2. 2 Soak dried shiitake mushrooms in warm water;

   

3. 3 Soak the tofu in light salt water for a while;

   

4. 4 Wash and mince the mushrooms and add them to the meat filling. Add appropriate amount of salt, light soy sauce and pepper and mix well;

   

5. 5 Cut the northern tofu into cubes and scoop out the tofu in the middle with a baller;

   

6. 6 Fill in the meat filling, press down slightly to prevent the meat filling from spreading, and flatten the tofu;

   

7. 7 Heat some oil in a pan, add the meat side of the tofu first and fry until it is set and slightly brown;

   

8. 8 Flip again and fry until the bottom is slightly brown;

   

9. 9 Transfer to casserole;

   

10. 10 In another pot, sauté the minced onion and garlic, add appropriate amount of water, add a little 1 tablespoon of oyster sauce and bring to a boil;

    

11. 11 Pour into a casserole and simmer over low heat for 10 minutes to reduce the thick sauce;

    

12. 12 Pour in appropriate amount of water starch and sesame oil, sprinkle with minced green onion and diced red pepper~