Fujian cuisine Fujian fermented bean curd

Fujian cuisine Fujian fermented bean curd

Introduction:

"In other words, I'm a girl from Northeast China, and I've just started to teach myself how to cook for less than two months, so that my mother can eat healthily and happily. I've never been to Fujian. Today I cooked this dish, and I realized that it tastes so delicious. Shanzhai is for sure. But my mother said that tofu is very tender and meatballs are delicious. I'm always satisfied. The competition is about participation. However, if you can give me an encouragement, I will be more motivated!! It is said that this dish originated from northern dumplings. Because there is little wheat in the south, Hakkas use fermented tofu to express their feelings for Northern dumplings and Central Plains culture. It is the favorite of Hakkas in rural areas when they are happy or busy. Hakka food, one of the Hakka folktales, is the origin of Hakka fermented tofu. It is said that a long time ago, a five Chinese and a Xingning man were good brothers. Later, there was a conflict when ordering. One wanted to eat pork and the other wanted tofu. Later, Congming's restaurant owner came up with a way to make fermented tofu with the best of both worlds. The animation shows the wisdom and profound Hakka food culture of Hakka people. This is a traditional and famous dish of Hakka flavor in Meizhou City (among which the most famous is Niang tofu in Wuhua County). This dish is often used for new year's holidays or entertaining guests. "

Production steps:

Materials required:

North tofu: 1 piece

Pork stuffing: 4 liang

Fresh mushrooms: 3

Shrimp: 1 liang

Shallot: 1

Cooking wine: 2 spoons

Raw soy sauce: 1 spoonful

Salt: 2G

Sugar: 6 g

Starch: 6 g

Chicken essence: 3 G

Pepper: 2G

matters needing attention:

Production difficulty: Advanced

Technology: decocting

Production time: one hour

Taste: spiced