Hakka stuffed tofu , also known as minced meat-brewed tofu and Dongjiang-brewed tofu, is one of Hakka's famous dishes and is said to be related to dumplings in the north. Usually, fried tofu or white tofu are cut into small pieces, and a small hole is dug in the middle of each small piece of tofu. Lentinus edodes, minced meat, onion and garlic are used to fill it. Then, it is boiled for a long time in a small casserole with MSG and pepper.
Hakka stuffed tofu is unique and can not be separated from its strict manufacturing techniques. "Brewing" is a Hakka verb, which means "implanting stuffing", "brewing tofu" means "beancurd with meat stuffing". Hakka brewed tofu tastes delicious. In the white and tender tofu, meat stuffing, fish, shrimp and rice are brewed, which increases the taste and makes it chewy.
Hakka stuffed tofu is fresh and tender, and rich in nutrients.
Hakka ancestors used to live in the Central Plains, producing wheat locally, and often making dumplings with flour. Later, because of the war and other reasons, Hakka ancestors moved to the south. In Lingnan, where rice is more abundant, wheat is less abundant and flour is less, tofu has become a substitute for dumplings.
Hakka ancestors thought of chopping pork into stuffing, replacing flour with tofu, stuffing into tofu, like dumplings.
Because of its delicious taste, it became Hakka famous dish, and now it is also a homemade dish on Hakka people's table.
Tofu contains magnesium chloride and calcium sulfate, which together with oxalic acid in spinach can produce Magnesium Oxalate and calcium oxalate. These two white sediments can not be absorbed by the human body, not only affect the human body to absorb calcium, but also easy to suffer from calculi.
Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, lamb liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef; after eating pork, tea should not be consumed in large quantities.
On September 10, 2018, the dish was listed on the list of the first "Chinese cuisine" event held in Zhengzhou, Henan Province and the large-scale exchange of classical and famous dishes and banquets held in Zhengzhou, China.
Hakka stuffed tofu