Hakka Yong Tau Foo

Overview

Hakka fried stuffed rice is the main dish for Hakka people to entertain their guests. I remember when I was studying, I went to my classmate’s house to play. My classmate’s mother paid great attention to us children. She killed chickens and freshly ground tofu to make Yong Tau Foo for us to eat. I was really flattered at that time. The people who cook this dish in Meitian are probably not Hakkas, because we don’t dig out the stuffed tofu, which would be a waste of ingredients. This dish has been passed down for a long time. How could people in the past waste ingredients? If I was so wasteful in cooking this dish, my mother would definitely scold me, haha. . I’m going too far, let’s talk about how to do it

Tags

• vegetarian dishes
• cornstarch
• mushrooms
• onions
• oyster sauce
• pork
• shrimp
• tofu
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Buy fresh Hakka soft tofu at the market, cut it into the desired size, soak it in water and set aside.

   

2. 2 Chop ginger, green onions, mushrooms and dried shrimps and set aside.

   

3. 3 Pour the ginger, green onions, shiitake mushrooms, chopped dried shrimps and seasonings into the minced meat, stir clockwise to combine.

   

4. 4 There is no need to dig the tofu. Use chopsticks to cut out a rectangular shape

   

5. 5 Because tofu contains a lot of water, as long as you pinch the rectangle with chopsticks a few times, it will become thin and collapse.

   

6. 6 Then you can stuff the meat in. Don't think that if you don't scoop it out, there will be a lot less stuffing. In fact, it's not much different.

   

7. 7 Place the meat side down in the wok and fry over medium heat until brown.

   

8. 8 Fry the tofu until both sides turn yellow, then thicken it with cornstarch and the water used to soak the mushrooms and dried shrimps. Pour it into the pot and serve it when the soup is thick.