Where is Dongjiang Yong Tofu a dish from?

Tofu is a very traditional food in China, and there are many kinds of delicious food made with tofu. Dongjiang stuffed tofu is a very regional cuisine, mainly made of tofu, green onions and boiled meat. It has a light, tender and smooth taste and is deeply loved by people. Many people may have eaten it. So, where is Dongjiang stuffed tofu from? Let’s take a closer look below.

Hakka stuffed tofu, also known as minced meat stuffed tofu and Dongjiang stuffed tofu, is one of the famous Hakka dishes and is said to be related to northern dumplings. Usually fried tofu or white tofu is cut into small pieces, and a small hole is dug in the center of each piece of tofu. It is filled with mushrooms, minced meat, onions, garlic and other condiments, then cooked in a casserole over low heat for a long time. It can be eaten with seasonings such as MSG and pepper.

The uniqueness of "Hakka Yong Tau Foo" is inseparable from its strict production process. "Niang" is a Hakka verb, which means "to put stuffing in". "Niang tofu" means "tofu with meat stuffing". Hakka stuffed tofu is delicious. The white and tender tofu is stuffed with meat, fish, dried shrimp, etc., which enhances the taste and makes it more chewy.

Hakka stuffed tofu is tender, smooth, fragrant and nutritious.

Method 1

Ingredients

400 grams of tofu, 200 grams of pork, 6 mushrooms, 1 rapeseed, 1 teaspoon of salt, 1 piece of ginger, 15 ml of light soy sauce, 10 grams of oyster sauce, and 1 tablespoon of vegetable oil.

step

1. Cut the tofu into triangles (squares are also OK), add the chopped mushrooms into the minced meat, and season with a small amount of light soy sauce and salt.

2. Use a small spoon to dig a hole in the middle and embed the seasoned minced meat into it.

3. Apply a small amount of oil in a frying pan, put the tofu cubes into the pan and fry them. After the other sides are frying until browned, turn them over and fry the meat side briefly.

4. While frying the tofu, prepare the cauliflower florets for decoration and cut off the roots of the cauliflower with scissors.

5.Put the cauliflower in boiling salt water and blanch it until cooked.

6. After the tofu is fried, set aside. Put the sauce into a pot and boil it, then pour it on the fried tofu.

Method 2

Ingredients

Tofu, lean meat, fish, dried shrimp, salted fish, cabbage, onion, ginger, sesame oil, pepper, etc.

step

Hakka Yong Tau Foo

Hakka Yong Tau Foo

1. Chop the lean meat and fish separately, soak and chop the dried shrimp, chop the salted fish, and cut the green onion into pieces. Put all ingredients into a large bowl, add seasoning and mix until gelatinous. Set aside.

2. Pick the cabbage, wash it, put it into oil, salt and boiling water, blanch it and serve.

3. Rinse the tofu and drain it, cut it into four pieces, scoop out a small amount of tofu with a spoon, sprinkle a little cornstarch on it, stuff it with fish meat, put it in a pan and fry it until it turns slightly yellow.

4. Heat a clay pot, add one tablespoon of oil and sauté the ginger slices, add the soup and bring to a boil, add the cabbage and tofu and boil for a while, add the starch sauce and stir-fry, bring to a boil and serve in the original pot.

Method 3

Ingredients

Pork, tofu, shrimp, garlic, chili pepper, chopped green onion, cooking wine, salt, dry starch, soy sauce, sugar, oil, etc.

step

1. Soak the shrimps in warm water until soft, wash and chop, chop the garlic and chili peppers, and wash and chop the scallions.

2. Put the pork filling into a bowl, add shrimp, cooking wine, salt and dry starch, and beat clockwise.

3. Use a spoon to dig a hole 2/3 deep in the center of the tofu and stuff the meat filling into it.

4. Heat the oil in a wok, add the tofu, and fry over medium-low heat until golden brown. Turn it over and fry the stuffed side facing down until golden brown.

5. Remove from the oil and set aside. Leave a small amount of oil in the pot and add chopped ginger and garlic to stir-fry.

6. Add a small amount of water and bring to a boil, put in the fried tofu, add soy sauce, sugar and salt and bring to a boil over medium heat, then simmer over low heat for 3 minutes to allow the tofu to fully absorb the sauce, finally thicken with water starch and sprinkle with chopped green onions.