客家釀豆腐 Stuffed Tofu in Hakka Style **字幕 CC Eng. Sub**

Описание: 🟢材料：
絞碎豬肉 250 克
豆腐 1 盒(600克)
薑片、紅蔥頭 適量
蠔油 1茶匙
糖 1茶匙
澱粉 1茶匙
鹽 1/4 茶匙
生抽、老抽 適量
胡椒粉、油、上湯 、 適量

🟢做法：
1️⃣ 豬肉放一點胡椒粉、1/4茶匙鹽、１茶匙糖、１茶匙生抽、１茶匙老抽、１茶匙蠔油、１茶匙澱粉、少許油拌勻醃製約 15 分鐘。
2️⃣ 豆腐切件，把醃好的豬肉釀入豆腐中。
3️⃣ 熱鍋下油，放入釀好的豆腐，煎至兩面金黃色。
4️⃣ 加適量的上湯、生抽、老抽，蓋上鍋蓋用中火炆煮 5 分鐘，勾薄芡。
5️⃣ 砂鍋爆香薑片和紅蔥頭，把豆腐轉移到砂鍋中，撒上蔥花，蓋鍋蓋30秒即可上桌。

🟢Ingredients:
Minced pork - 250g
Tofu - 1 box (600g)
Ginger slices, red shallots - as needed
Oyster sauce - 1 teaspoon
Sugar - 1 teaspoon
Cornstarch - 1 teaspoon
Salt - 1/4 teaspoon
Light soy sauce, dark soy sauce - as needed
White pepper powder, oil, broth - as needed

🟢Cooking Directions:
1️⃣ Marinate the minced pork with a little bit of white pepper powder, 1/4 tsp of salt, 1 tsp of sugar, 1 tsp of light soy sauce, 1 tsp of dark soy sauce, 1 tsp of oyster sauce, 1 tsp of cornstarch, and a little oil for about 15 minutes.
2️⃣ Cut the tofu into pieces and stuff them with the marinated minced pork.
3️⃣ Heat oil in a pan and pan-fry the stuffed tofu until both sides turn golden brown.
4️⃣ Add an appropriate amount of broth, light soy sauce, dark soy sauce, cover the pan and simmer for 5 minutes over medium heat. Thicken the sauce with cornstarch.
5️⃣ Sauté ginger slices and shallot in a clay pot until fragrant, transfer the tofu into the clay pot, sprinkle with spring onions, cover the pot and cook for 30 seconds before serving.

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