Hakka food-stuffed tofu

"Food is the most important thing for the people, and rice sauce vinegar salt". Hakka cuisine is one of the three major cuisines in Guangdong. The three traditional Hakka cuisines are salted chicken, braised pork with plum and the most traditional fermented bean curd.

Hakka tofu has a long-standing reputation, fresh, tender, fragrant and nutritious. It is the first dish for Hakka people to send wine and vegetables, and it is also a must-have dish for the New Year.

There are two legends about making tofu. When it comes to crossing from the north, there are few wheat in Lingnan. Homesick Hakka immigrants in the Central Plains replaced flour with tofu and stuffed pork into tofu, just like flour wrapped in meat. Because of its delicious taste, it has become a Hakka folk dish.

On the other hand, a long time ago, two good brothers had a conflict when ordering food. One wants to eat pork and the other wants to eat tofu. Later, the clever shopkeeper thought of a way to kill two birds with one stone and made fermented bean curd.

Authentic tofu is generally made of soybeans without any additives. Usually fresh soybeans just picked from their own fields. Then put the soybeans into a stone mill and grind them with water until the beans are squeezed out. The remaining bean dregs can be used as porridge and other foods. Then pour the bean water into the cauldron and cook, and the tofu will be shaped, but it is still a semi-finished product. Put the tofu in a container and hold it down with a big stone.

Picking a piece of half-fat and half-thin pork to remove fat and chop it was also a game when I was a child. According to my personal preference, I add mushrooms, or dried shrimps, or green onions, and then "poke" the pork into the center of the tofu block with double chopsticks. This kind of "poking" meat also has certain skills. You can't poke the whole tofu, or the fried tofu will rot. At this time, the tofu is delicious and golden, but it is still stewed in the pot. The bottom of the pot can enlarge garlic sprouts and celery, all by personal preference. You can put some coriander on the tofu to decorate it and serve it.

As soon as sufu is served, customers will be full of customers. My family likes to dip in minced garlic and soy sauce when eating fermented bean curd, which is spicy and salty, and the tofu is smooth and white. Pork tastes fresh, hard with soft, soft with rigid. Put tofu in your mouth, it's slippery, and then you take a bite of pork. It's delicious and really a perfect match.

Tofu is rich in nutrition. It is a nourishing food for clearing away heat and preserving health. Regular eating can tonify the middle energizer, clear away heat and moisten dryness, quench thirst and clear stomach. It is a good food for children, patients and the elderly, and is known as "plant meat".

Pork has many uses, which can be used for body fluid injury, dry lung cough, dry cough with little phlegm, dry throat and so on after fever. Tonify deficiency and moisten dryness, moisten skin and quench thirst.

The dullness of tofu shows the simplicity and simplicity of Hakka people, which is one of the reasons why sufu has been preserved in Hakka culture for a long time.