How to make Stuffed tofu

Health benefits

Pork: reducing swelling

Ingredients

Twelve deep fried tofu bubbles

300 grams of pork

Scallions in moderation

100 grams of horseshoe

2 spoons of light soy sauce

2 tablespoons oyster sauce

3 tablespoons of cooking oil

Appropriate amount of cornstarch

Pepper powder or an appropriate amount of thirteen spices

Moderate amount of salt

Ginger powder in moderation

The above are meat filling seasonings

3 spoons of light soy sauce

2 tablespoons oyster sauce

A large bowl of clear water

How to make Stuffed tofu

1. Choose evenly sized tofu bubbles, heat them with boiling water, squeeze out the water, and set aside.

2. Chop pork into minced meat, put it in a large bowl and set aside,

3. Add ginger powder, soy sauce, oyster sauce, cooking oil, cornstarch, and thirteen spices to the minced meat and stir well. And there's also salt, (a small amount of salt because when cooking, we also need to add soy sauce and oyster sauce)

4. After mixing the seasonings, add chopped horse hooves and scallions and mix well.

5. After the meat filling is adjusted, it is time to make Stuffed tofu. Take a piece of tofu and dig a small opening.

6. Fill the meat filling into the tofu with a small spoon or directly by hand.

7. After filling the tofu, try to clean the meat filling on the surface as much as possible, make the surface flat, and follow the first two steps to brew all the tofu.

8. Put the fermented tofu on a plate first.

9. Prepare a large bowl of water, add 3 spoons of light soy sauce and 2 spoons of oyster sauce for later use

10. Heat the oil in the pot and rotate it to make the oil stick all around the pot

11. After the oil is hot, start frying the tofu. Use chopsticks to pick up the tofu, with the meat side facing down, and fry it in a pot one by one.

12. Fry all the tofu together over low heat for two to three minutes, facing downwards.

13. When frying until the surface turns brown, flip over and fry the other side for two minutes

14. After frying, pour the sauce mixed with soy sauce and oyster sauce into the pot, bring to high heat, cover the pot with a lid, and simmer until tofu is cooked

15. After boiling the water for three minutes, simmer over medium heat for more than ten minutes. Open the lid and flip it two or three times in the middle to evenly heat the tofu.

16. After a small portion of the water is collected, sprinkle in scallions and turn off the heat to remove from the pot.

17. Place the tofu neatly on a plate, pour the remaining soup over it, and garnish with some scallions.

18. Take another close-up beauty photo and dip a plate of chili sauce and light soy sauce in it to taste even more delicious.

Tips

1.Before making tofu, blanch it in hot water. The tofu will become soft and elastic.

2.I added vegetables, and the ratio of meat to vegetables is 3:1

3.In fact, the ratio of meat to vegetables can be increased or decreased according to one's own preferences. My mother-in-law likes to put more vegetables than meat, and eating more vegetables is always better.

4.Try to lighten the 4 fillings as much as possible, as there is still soy sauce and oyster sauce to cook at the back. When eating, you can also dip chili sauce and soy sauce into it

5 The vegetables inside can be matched freely. Every time we make Stuffed tofu, the vegetables inside are different. Just like filling dumplings, choose according to your own preferences.

6.When mixing meat fillings, be sure to add cooking oil and cornstarch, so that the meat won't be burnt, but rather loose and tender!

7.It is best to choose meat that is three parts fat and seven parts lean.

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