Tofu making practice

2, onion roots must be washed and cut into pieces;

3, the mushrooms are pedicled, washed, squeezed and smashed into mud;

4. Stir the pork sauce with mushroom sauce, chopped green onion, starch, salt, soy sauce, pepper and lard into a gelatinous filling. Pork paste must be chopped by hand, otherwise the particles are too small to be stuffed into tofu;

5. Take a piece of tofu (about 4cm long, 3cm wide and 1cm thick) and put it on the palm of your hand. Poke a hole in the middle of tofu with chopsticks, then put a proper amount of stuffing in the hole and poke it into the hole with chopsticks. This step is highly technical, and people with rough hands and feet can't do it well. Too much stuffing is easy to explode tofu, too little is not delicious, and the stuffing is all on the surface.

The trick is to gently surround the tofu with the heel of the thumb, the fingertips of the thumb, the index finger, the middle finger and the little finger to prevent the tofu from breaking. So do it one by one; It is too difficult to brew fresh tofu with fried tofu;

6. Put the pot into medium heat, add appropriate amount of lard and heat it to 70%. Put the brewed tofu into the pot one by one and fry until golden brown, then add pig oil and fry the other side;

7. Put the soup, monosodium glutamate, salt, soy sauce and lard into another pot to boil, and put the fried tofu into the pot to boil;

8, collect juice, out of the pot.