Dongjiang Stuffed Tofu

Dongjiang Stuffed Tofu

　　　Dongjiang Stuffed Tofu originated from the tradition of making dumplings in the Central Plains. When migrants relocated to Lingnan where wheat was unavailable for making dumplings, the people of Dongjiang came up with the idea of stuffing tofu during festivals and holidays.

　　　　Features:

　　 Rich savory broth, tender and delicious, served in the original clay pot.

　　 Ingredients:

　　 6 liang of skinless pork loin, 2 liang of fresh fish paste, 16 pieces of tofu, a small amount of refined salt, monosodium glutamate, pepper, 2 jin of light broth, 2 liang of water, 3 liang of peanut oil.

　　　　Preparation:

　　 The preparation method of Dongjiang Stuffed Tofu is delicate and the selection of ingredients is meticulous. First, tender and smooth Dongjiang mountain-water tofu is selected and cut into small pieces approximately 5 cm long, 4 cm wide, and 2.5 cm high. The pork and fish are minced separately into soybean-sized grains, and the dried shrimp are chopped into fine particles. The meat filling is then finely chopped on a cutting board, after which the filling is placed in a bowl and mixed with eggs, scallions, fish paste, and other ingredients for several minutes to form the stuffing. A small hole is dug in the center of each piece of tofu, and the meat filling is stuffed into each piece. The pan is then heated over medium heat, and each piece of stuffed tofu is pan-fried until golden brown on both sides, after which it is removed and placed in a clay pot. Broth and seasonings are added again, covered, and simmered over medium heat for about two minutes until cooked. Dark soy sauce is added for color, along with scallions and fish paste, and the dish is complete. Dongjiang Stuffed Tofu is also an essential dish for celebrations among the people of Dongjiang. The main steps are as follows:

　　　　1. Dice the pork loin, mix with fish paste, season and knead until it becomes sticky to form the meat filling;

　　　　2. Dig a small hole, 2.5 cm long and 1.5 cm wide, in the center of each piece of tofu, and stuff the meat filling into the hole;

　　　　3. Heat the pan over high heat, arrange the tofu pieces in the frying pan, fry slowly until golden brown, add second broth, season, add left-eye fish paste, simmer until cooked, add dark soy sauce, arrange each piece on a plate, pour over the sauce, and sprinkle with scallions to finish.