Fried Yong Tau Fu
Overview
It was the same dish yesterday, and it’s the same dish today. In the past month, I fell down while riding an electric bike and lived in my parents’ house for a month. All the food was cooked by my mother. I haven’t cooked delicious food for a month. The ones I shared before were all for a long time, but I just didn’t upload them. I made this dish for my family yesterday. Because my family likes it very much, I asked me to cook it again for them today. Ha.
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Ingredients
Steps
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Wash the mushrooms and soak them in warm water.
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Soak the dried shrimps in water for 5 minutes and rinse.
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Cut the tofu into small square pieces.
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Then use a knife to dig out the middle part. I use the dug out part to fry or make soup.
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Finely dice the shrimp and mushrooms.
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Take a pot and add dried shrimps, mushrooms and appropriate amount of minced pork.
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Add chopped coriander, a spoonful of light soy sauce, a spoonful of oyster sauce, half a teaspoon of salt, and a spoonful of cornstarch.
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Add a little water and mix well.
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Put the minced meat into tofu boxes. Smooth.
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Use a little cornstarch to seal the four sides.
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Heat oil in a pot and add tofu, right side down.
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Fry until golden brown, then flip and fry the other side.
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Take out all the fried tofu boxes and place them on a plate.
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Remove the oil from the pot without washing it. Use the oil at the bottom of the pot to fry the leftover mushrooms.
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Pour in the water used to soak the mushrooms.
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Shape the remaining filling into small rounds and cook together.
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Place the tofu box, cover and simmer for 5 minutes.
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Sauce: cornstarch, oyster sauce, soy sauce, salt, water. Proportions according to taste.
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Take out the stewed tofu box into the plate, then pour in the sauce to thicken it.
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Pour the cooked soup over the tofu and sprinkle with chopped green onion.
