Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, hakka yong tou fu (客家釀豆腐）. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

This Hakka Yong Tau Foo (YTF) recipe was my granny's who migrated from China to Singapore many many years ago. She was from Mei Xian 梅县, a county located in. In this video I am going to share with you a Hakka Yong Tau Foo (客家酿豆腐) recipe. A combination of tofu and vegetables stuffed with mince meat and.

Hakka Yong Tou Fu (客家釀豆腐） is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Hakka Yong Tou Fu (客家釀豆腐） is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook hakka yong tou fu (客家釀豆腐） using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Hakka Yong Tou Fu (客家釀豆腐）:

1. Prepare Fried Tofu (Alternatively use white tofu)
2. Prepare Minced pork
3. Make ready Fish (minced)
4. Take Red chillies
5. Make ready 1 egg
6. Get 2 tbsp potato starch
7. Prepare 1 tsp salts
8. Make ready Sprinkle White peppr
9. Prepare 3 cloves garlic (minced)
10. Prepare 2 stalks spring union (white parts) or shallots

Vegetable trimmings such as finely chopped. Hakkas were considered "guests" in the Guangzhou provinces when they came to settle there for work leaving their capital of Meizhou and hence their names in Chinese as '客家'. Yong tau foo is known as niang dou fu (釀豆腐) in Mandarin Chinese. In the Hakka dialect yong (釀 niang in Mandarin) means "to insert" or" to stuff" but the standard meaning for that character is "to ferment." This often leads to confusion by many Chinese not familiar with the dish thinking that it is a.

Steps to make Hakka Yong Tou Fu (客家釀豆腐）:

1. If you use white tofu, wipe salt on the tofu and leave it for 20 mins to soak up the salty taste, after that rinse them with water so the tofu won't be bland. Skip this step if you use fried tofu.
2. Mix pork, fish, egg, potato starch, salt, white pepper in a big bowl leave it aside.
3. Cut the center part of the tofu and chillies and fill the meat in them.
4. In a large pan, add oil and put the tofu with the meat facing down first. Cook until all sides turn browny. Once cooked, leave them aside for later use.
5. In a big pot, add oil. In with garlic and shallots. Fry until fragrant, add water just enough to cover the tofu.
6. Add tofu into the pot and cook for 15 mins.
7. Add salt to taste
8. Serve.

Yong tau foo is known as niang dou fu (釀豆腐) in Mandarin Chinese. In the Hakka dialect yong (釀 niang in Mandarin) means "to insert" or" to stuff" but the standard meaning for that character is "to ferment." This often leads to confusion by many Chinese not familiar with the dish thinking that it is a. The Hakka versions of Yong Taufu has more depth of flavour with the addition of minced pork and salted fish or dried Eventhough we can easily get yong tau fu and with so many varieties to choose from, hey, nothing beats homemade ones. I always thought Hakka yong tau foo is a tedious dish to prepare 'cos of the preparation of the fish paste. So instead of making fish paste from scratch, I bought Traditional Hakka yong tau foo stuffing added with salted fish (梅香) but I omit that and replaced it with homemade fried sole fish powder.

So that is going to wrap this up with this special food hakka yong tou fu (客家釀豆腐） recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!