Hakka Yong Tau Foo (steamed version)

Overview

Yong Tau Foo - the taste of hometown. When I was a kid, it was a dish that was always served during festivals and dinners. Authentic Hakka Yong Tau Foo should be fried, but considering that babies also want to eat it, we used the steaming method.

Tags

• hot dishes
• chopped carrots
• corn starch
• dried shiitake mushrooms
• forelegs
• minced garlic
• oyster sauce
• silky tofu
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the dried mushrooms and soak them in boiling water, leaving the water used for soaking the mushrooms.

   

2. 2 Peel and chop the front leg meat, chop into half and add salt and continue to chop

   

3. 3 Add soaked shiitake mushrooms and chop them together. Squeeze out the water from the shiitake mushrooms

   

4. 4 Add a little soy sauce, oyster sauce, and a spoonful of cornstarch to the chopped stuffing and stir evenly

   

5. 5 Cut the tofu into small pieces with a knife

   

6. 6 Our home-made tofu never digs a hole in the middle, it is always stuffed directly. Make a cross on the tofu with chopsticks, put an appropriate amount of meat filling into it little by little, and the bottom will crack and a little meat filling will pop out. My mother said that this is a qualified piece of tofu, which is more economical and has more meat (＾ω＾)

   

7. 7 After the brew is ready and plated, I directly put it in the rice cooker and steam it with the rice, which is convenient!

   

8. 8 Chop carrots and green onions and set aside

   

9. 9 After steaming, pour out the soup from the steaming dish, mix it with the water for soaking the mushrooms, add corn starch, a little salt, soy sauce, and oyster sauce to make a sauce. Pour a little oil into the pot, sauté the minced garlic, then add the chopped carrots and stir-fry, stir-fry until fragrant, then pour in the sauce, bring to a boil, pour it over the steamed Yong Tau Foo, sprinkle with chopped green onion, and it's ready to serve!

   

10. 10 Both adults and children love to eat it!