Where does Longchuan bean curd come from?

Stuffed tofu is a snack often eaten by Hakka people in Longchuan. Tofu originated from the habit of wrapping jiaozi in the Central Plains. Since jiaozi is not included in Lingnan, Dongjiang people have come up with a way to eat tofu in festivals.

Features: the soup is fragrant, tender and delicious, and served in the original pot.

Ingredients: peeled meat 6 Liang, fresh minced fish 2 Liang, tofu 16, refined salt, monosodium glutamate, a little pepper, light soup 2 Jin, clear water 2 Liang, peanut oil 3 Liang.

Production: 1, cut the upper meat, add minced fish, season, and tart until gelatinized into meat stuffing;

2. Dig a small hole with a length of 2.5 cm and a width of 1.5 cm in the middle of each piece of tofu, and brew the meat into the small hole;

3. Heat the wok fiercely, put the tofu into the wok piece by piece, fry until golden brown, add the soup twice, season, add the left-handed fish and stew until cooked, add the soy sauce, put it into the plate piece by piece, pour the sauce and sprinkle with chopped green onion.