We've talked about many Chinese dishes, today let's learn about a dish from a minority ethnic group.Braised tofuTofuThis is a Hakka dish, braised tofu is simple to make and suitable for everyone to try at home.

Method 1 of braised tofu

IngredientsPreparation

Braised tofu, pork, lotus root, green onions, fragrant oil, cooking wine, salt, cornstarch.

Steps

1, chop the pork into minced meat, cut the lotus root into small pieces, cut the green onions into small pieces;

2, mix the minced pork with cornstarch and cooking wine;

3, then add the lotus root and green onions to the minced pork, add salt, fragrant oil,soy sauce;mix well;

4, tear open a small hole in the braised tofu, use chopsticks to stuff the meat filling into the braised tofu;

5, after finishing, put it in a bowl, put a fewacornson top of the meat filling, put it on the stoveSteamand it's done.

Tips

The meat filling has various flavors, lotus root,mushrooms,，chives,，cabbage,can be used freely.

Method 2 of braised tofu

Ingredients preparation

Pork belly100 grams,Fresh tofu1 box, salt 1/4 teaspoon,Gingerminced, cornstarch, soy sauce 2 tablespoons.Cornoil 1 tablespoon.

Steps

1, chop the pork belly, put it in a small bowl, add a little minced ginger and 1/4 teaspoon of salt;

2, add a little cornstarch, mix with chopsticks.

3, take out the fresh tofu, cut into pieces, use a metal spoon to dig a hole in each tofu block;

4, sprinkle a little cornstarch on the hole, fill it with the meat filling, put it in a dish;

5, put it in the pot, steam over high heat for about 10 minutes;

6, pour out the tofu water, sprinkle some chopped green onions on the tofu;

7, pour in soy sauce and corn oil, heat and pour on the tofu block.

Method 3 of braised tofu

Ingredients preparation

Hakka tofu, pork bellylean porkseafood, green onions, ginger, salt, soy sauce, oyster sauce,Sichuan peppercorns,black pepper,sesame,，water starch.Methods

1, chop the pork belly and lean pork, chop the seafood, green onions, and ginger;

2, mix the ingredients from step 1, add salt, soy sauce, sesame oil, Sichuan peppercorns, and black pepper.

3, add a small amount of water at a time, each time let the moisture absorb completely before adding, stir until the meat filling is white and elastic.

4, cut the tofu into approximately 4 cm square blocks, use a small spoon to dig a hole of appropriate size;

5, fill with the meat filling, leave a little space at the top;

6, in the pot, add appropriate amount of oil, heat over low heat, put the braised tofu down;

7, after frying until it turns slightly golden and sets, flip it over and continue frying, after frying, remove it and set aside;

8, add water to the pot, boil, add salt, soy sauce, oyster sauce, after boiling again, add the fried braised tofu, cover and simmer over low heat for about 5 minutes;

9,

cut green vegetables, after the tofu is cooked, add chopped green vegetables, cook slightly, sprinkle with black pepper, and mix lightly before serving.10, after the soup in the pot boils, add water starch, cook and become a sauce, pour it on the tofu.Tips

1, if you can't find Hakka tofu, you can use fresh tofu, but it will have one more step, first sprinkle a small amount of salt and let it stand for about 1 hour, so that the tofu is more solid, then cut it.

2, when frying tofu, be patient, fry over low heat, and fry it to a light golden color.

3, in the last step, you can also not first remove the tofu, just add water starch to the original pot and cook, stir and serve together.

2. When frying tofu, be patient and use low heat to cook it slowly. The most beautiful result is when it turns a light golden yellow.

3. The final step can also be skipped. Instead of first removing the tofu, you can add water and cornstarch to the pot and cook it, stirring until it thickens, then remove and serve together.