Dongjiang Yong Tau Foo
Overview
Dongjiang Yong Tofu has been passed down to this day, and it has its own characteristics and advantages. The tofu is easy to obtain, rich in nutrients, and the cooking method is different according to different regional habits. To make this tofu today, I just buy fried tofu at the market, chop some stuffing and stuff it myself, put it into a casserole and simmer it, then add the sauce to the original pot and serve it. It is simple and convenient.
Tags
Ingredients
Steps
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Cut the tofu cubes in half.
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Wash and drain the fat and lean pork, chop into pieces, peel and peel the onion, wash and chop, soak the black fungus until soft, remove the roots and chop into pieces, add salt, chicken powder, pepper, cornstarch and stir evenly.
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Use chopsticks or a spoon to make a small opening in the middle of the cut tofu.
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Use your index finger and thumb to pinch the tofu tightly, and your tail finger to gently lift the bottom of the tofu. Stuff in the mixed filling.
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Brew them one by one.
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Heat the casserole over low heat and add a few drops of oil to the bottom.
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Place the stuffed tofu filling side down and lay it flat.
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Add appropriate amount of water or stock.
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Cover the pot and simmer over medium heat for 10 minutes.
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Adjust the sauce; 1 tbsp oyster sauce, 2 tbsp light soy sauce, a little chicken powder, add a little water and mix well.
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Pour into the casserole, turn to high heat and cook for 1 minute.
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Sprinkle a little coriander or chopped green onion and serve in the original pot.
