Page 125 - hakka

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兴宁酿豆腐

Xingning Stuffed Tofu

■ 主料 ■ Main Ingredients
豆腐 10块 10 pieces tofu
三层猪肉 200克 200 grams pork belly

■ 辅料 ■ Auxiliary Ingredients
葱白 10克 10 grams white part of green onions
葱花 10克 10 grams chopped green onionsgreen onions

■ 调料 ■ Seasonings
食盐 1.5茶匙 1.5 teaspoons salt (divide into 2 portions)
味精 1茶匙 1 teaspoon MSG (divide into 2 portions)
胡椒粉 1茶匙 1 teaspoon white ground pepper (divide into 2 portions)
蚝油(以上分两份) 1茶匙 1 teaspoon oyster sauce (divide into 2 portions)
红曲粉 半茶匙 ½ teaspoon red yeast rice powder
二汤 3汤匙 3 tablespoons light broth
猪油 1汤匙 1 tablespoon lard

■ 制作流程 ■ Method
1. 将猪肉剁碎，加入食盐、味精、胡椒粉、蚝油和 1. Mince the pork and mix it with half of the salt, MSG,
葱白，搅拌拌匀，制成成馅。 white ground pepper, oyster sauce and the white
2. 将豆腐块对半切成长方体，用筷子穿透中间，把 part of the green onionsgreen onions to make the
肉馅酿入豆腐。 stuffing.
3. 将锅烧热后加入猪油加热，将酿好肉的一面煎至 2. Cut each tofu pieces in half lengthwise into rectan-
金黄色。然后将豆腐转入砂锅，肉面朝上，加入 gular shapes, then use chopsticks to make a hole
二汤、红曲粉及调料，稍煲片刻。上菜时撒上胡 through the center. Stuff the tofu with the prepared
椒粉和葱花即可。 meat mixture.
3. Heat the wok and add lard to heat. Fry the tofu with
■ 风味特色 meat side down until golden brown. Transfer the tofu
馅料鲜香，豆味浓郁。 to a clay pot with meat side up. Add the light broth,
red yeast rice powder and the remaining seasonings.
Simmer briefly. Before serving, sprinkle with the re-
maining white ground pepper and chopped green
onionsgreen onions.

■ Flavour Characteristics
Savory filling with a rich tofu flavour.