Four-Stuffing Overflowing the Bean Curd

Four-Stuffing Overflowing the Bean Curd is a special local dish for Hakka touristry in West Fujian. Cook the major raw material of unique bean (May Yellow) mixed with plaster-of-Paris into soybean milk, and produces the white bean curd. Then select the ingredients of fresh lean pork and tender beef without a fascia, add a small amount of red mushroom, black mushroom, spring onion etc and chop up into fresh meat sauce for the stuffing. Stuff lumps of minced meat into the fresh bean curd. When the lard is hot in the pan, put the stuffed bean curd with the minced meat upturned into the pan, add fresh chicken soup, sprinkle a little salted black bean, and braise on slow fire. Wait until it is done, then sprinkle some powdered pepper, small stalks of spring onion, take them out of the pan after the soup is completely absorbed by the bean curd, and serve while it is still hot.

Publishes at : 07-10-15 22:05

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