Stuffed tofu _350 words

My hometown-Guangdong, where there are many local snacks. Now, I will introduce one of the flavor foods-fermented bean curd.

Stuffed tofu is one of the three famous dishes of Hakka cuisine. Its stuffing depends on everyone's taste or family wealth, and pork belly is generally better. Its method is very simple. First, chop up the pork and put it in an oil pan to soak mushrooms, squid, shrimp and so on. Pick it up when it's cooked. Add soy sauce, chicken essence, pepper, salt and a little cornflour to pork, and stir well for later use. Then wash and drain the tofu, cut it obliquely, and dig a hole in the bottom with chopsticks to brew the meat stuffing. Finally, fry the soaked tofu in a pot, and then put it in a clay pot. Some people also like to add some fragrant wheat, lettuce or soybeans to the bottom of the earthen pot, so that tofu is not easy to paste and delicious.

The cooked bean curd brain is warm and delicious, which makes people drool and has endless aftertaste.

There is another legend about making tofu! Once upon a time, two good friends had a red-faced argument about whether to eat tofu or meat. When the restaurant owner was in a dilemma, her daughter had a brainwave and suggested that her father combine tofu with meat, and Hakka sufu was born.

Hakka tofu is one of the many cuisines in my hometown of Guangdong. If you want to taste more delicious food, please come to my hometown!