Yong Tau Foo
Overview
(Baidu) Yong Tofu, also known as Guangdong Hakka Yong Tofu, is a Cantonese, Cantonese, and Hakka cuisine. It is also one of the most representative dishes of Hakka food culture. The soup of this dish is mellow, tender and smooth, and tastes delicious. It is said that this dish originated from northern dumplings. Because there is less wheat in the south, Hakka people use Yong Tofu to express their feelings for northern dumplings and the culture of the Central Plains. The meat filling can be made with pork and shiitake mushrooms and embedded in tofu.
Tags
Ingredients
Steps
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Prepare all the ingredients and make the filling first.
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Add onion, ginger, pepper, sesame oil, sesame oil, pepper, soy sauce, etc. to the minced meat and mix well to make a filling that suits your taste. Set aside tofu.
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Cut the tofu into rectangular pieces as shown (the hard side of the cut tofu faces down and the tender side faces up)
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Use a small spoon to make a small hole in the middle of each piece of tofu
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Embed the meat filling into the tofu and smooth it out.
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Heat the oil and fry the tofu cubes
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Flip and fry.
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Chop onion, ginger and garlic
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When the tofu is golden brown on both sides, add onions, ginger and garlic.
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Add oyster sauce, salt and water, cover the pot and simmer until the meat filling is cooked. Turn over to let the tofu absorb the flavor from both sides and thicken it. Add pepper and sesame oil and take out.
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Serve it up
