Dongjiang fermented tofu

Dongjiang fermented tofu

Introduction:

"Niang tofu is the most common dish of Hakkas. It is said that the reason is that Hakkas originally came from the Central Plains. When they came to the south, they had no flour, so they could only use tofu to make stuffing. That is, dumplings wrapped in tofu, which is now Niang tofu. Hakka fermented bean curd has developed to the present, including white bean curd, bean curd and oil bean curd. Now there are three Hakka fermented treasures: eggplant, balsam pear and pepper. "

Production steps:

Materials required:

North tofu: right amount

Pork stuffing: right amount

Squid whiskers: moderate

Rape: moderate

Shrimp paste: right amount

White pepper: right amount

Soy sauce: moderate

Starch: right amount

Cooking wine: moderate

Sesame oil: appropriate amount

Salt: right amount

matters needing attention:

Production difficulty: simple

Process: others

Production time: three quarters of an hour

Taste: salty and fresh