Ground Pork Stuffed Tofu Pouches
繁體中文

Ingredients

Meat filling 1/2 portion Square fried tofu Pouch 20 small Napa cabbage (cut big pieces) 2/3 lb (300g) Scallion (cut 5cm/2" segments, separate white from green) 2 stalk Cooking oil 2 Tbs Water 2 cup Salt 1 tsp Soy sauce 1 Tbs

Instructions

1.	Prepare the Meat Filling.
2.	Cook the tofu pouches in boiling water for 3 minutes; use a plate to push the pouches down into water. Drain the water; rinse the tofu pouches then squeeze dry.
3.	Tear open one side of a tofu pouch; gently expand the pouch then stuff it with meat filling until very full. Repeat this step for rest of the tofu pouches.
4.	Place 2 tbs. of oil and scallion (white part) in a heated wok; sauté until aromatic. Add Napa cabbage and 1 tsp. of salt; sauté until the cabbage starts turning soft.
5.	Add the stuffed tofu pouches, 1 tbs. of soy sauce and 2 cups of water. Stir to mix and bring the mixture to a boil. Cover and simmer for 15 minutes.
6.	Remove the lid and mix in the scallion (green part).

油豆腐塞肉
ENGLISH

材料

鮮肉餡 1/2 份 方形油豆腐包 20 個(小) 白菜(切大塊) 2/3 磅 蔥(切5cm/2"小段，白綠分開) 2 支 食用油 2 大匙 水 2 杯 鹽 1 小匙 醬油 1 大匙

做法

1.	準備鮮肉餡。
2.	油豆腐包放進滾水中煮3分鐘去油味，用盤子壓住以免豆腐包浮在水面上。撈出沖冷水後擠乾。
3.	將油豆腐一端撕開，慢慢將豆包撐開成為一個口袋後填入肉餡塞滿。重複此步驟將剩餘的油豆腐塞滿肉。
4.	炒鍋燒熱后加入2大匙油和蔥白爆香。加入白菜和1小匙鹽翻炒到白菜開始變軟。
5.	加入塞肉油豆腐，1大匙醬油和2杯水，拌炒數下後煮滾。加蓋轉小火煮15分鐘。
6.	掀去蓋子後拌如入即可。

最後更新 (Last Update): 11/18/2020
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.