Page 159 - hakka

159
五华酿豆腐

Wuhua Stuffed Tofu

■ 主料 ■ Main Ingredients
嫩豆腐 4大块 4 large pieces of soft tofu
猪前夹肉 250克 250 grams pork shoulder
熟黄豆 100克 100 grams cooked soybeans
■ Auxiliary Ingredients
■ 辅料 10 grams dried shallots
干葱 10克 10 grams chopped green onions
葱花 10克 100 grams fire-smoked pork liver leaves
火烟脉菜 100克
■ Seasonings
■ 调料 1 teaspoon salt
食盐 1茶匙 ½ teaspoon ground pepper
2 teaspoons cornstarch
胡椒粉 半茶匙 1 teaspoon light soy sauce
生粉 2茶匙 1 teaspoon oyster sauce
生抽 1茶匙 2 teaspoons Zijin pepper sauce
蚝油 1茶匙 3 tablespoons light broth
紫金椒酱 2茶匙 2 tablespoons cooking oil
二汤 3汤匙 2 tablespoons starch slurry
食用油 2汤匙 ■ Method
水淀粉 2汤匙 1. Mince the pork shoulder and dice the dried shallots.
Mix them with salt, MSG, ground pepper and corn-
■ 制作流程 starch to make the stuffing.
1. 将猪前夹肉剁碎，干葱切粒，加入食盐、味精、 2. Cut the soft tofu into triangular shapes. Secure a
胡椒粉和生粉，拌匀并挞成馅料。 piece of tofu in your left hand, use your right index
2. 嫩豆腐切成三角形，左手虎口握紧豆腐，用右手 finger to make a hole in the middle of the slanted
surface. Then, use your thumb to push the stuffing
食指在斜面中间插孔，然后用拇指配合，将馅料 into the tofu until it is tightly stuffed, smooth the sur-
推塞至豆腐中，确保馅料饱满紧实，表面轻轻抚 face.
圆润。 3. Heat the wok and add appropriate amount of oil to
3. 将锅烧热后放入适量的油加热。将带肉的一面煎 heat, pan-fry the filled side of the tofu until golden
香煎至金黄色，随后渗入二汤，再加入熟黄豆、 brown. Then add the light broth, cooked soybeans,
蚝油、生抽、胡椒粉等调味。 oyster sauce, light soy sauce and ground pepper for
seasoning.
4. 盖锅焖熟后，加入水淀粉勾芡，再盛入烧热的沙 4. Cover and simmer until fully cooked. Then, add the
煲中，撒上葱花即可。 starch slurry to thicken the sauce. Transfer to a heat-
5. 食用时，用猪肝脉菜包裹酿豆腐，再蘸紫金椒 ed clay pot and sprinkle with chopped green onions.
酱，别有一番风味。 5. For serving, wrap the stuffed tofu in huoyanmai
leaves and dip it in Zijin chili sauce for a unique fla-
vour experience.
■ 风味特色
烧咸肥香嫩滑、豆味浓郁、营养丰富。
■ Flavour Characteristics
The dish is savory, rich, tender and smooth, with a strong
bean flavour and high nutritional value.