东江酿豆腐 Dongjiang Stuffed Tofu

[Ho Kwok Leung]

东江酿豆腐
传统名菜，冬令佳品。

食材
去皮猪肉350克，
豆腐15块（约600克），

配料
浸发虾米，鲜鱼肉150克，
左口鱼末又称大地鱼粉10克，
葱米15克，

调料
精盐12-13克，
味精6—7克，
胡椒粉0.05克，
老抽15克，
干淀粉20克，
湿淀粉10克，
植物油500克（耗100克）。

烹饪方法
1.
豆腐切成长约5厘米、宽约4厘米、高约2.5厘米的小块共30块；把猪肉、鱼肉分别剁成黄豆大小的粒，虾米切成细粒。
2.
把猪肉、鱼肉剁烂放在盆内，下精盐10克，味精4克拌挞至有胶，再下虾米、干淀粉、葱10克，左口鱼末5克和清水50克拌挞2分钟成肉馅。
3.
每块豆腐中间挖一个长2.5厘米、宽1.5厘米的小洞，然后把每块豆腐酿入肉馅约20克。
4.
中火烧热炒锅，下油25克，把酿好的豆腐逐块放入，边煎边加油两次（每次约25克），煎至两面金黄色，取出放入沙锅，加精盐、味精和汤（水）600克，盖上用中火焖约2分钟至熟，下老抽调色，用湿淀粉调稀勾芡，淋油25克，撒上葱、左口鱼末、胡椒粉便成。

特点
豆腐嫩滑，汤汁香浓。


**Dongjiang Stuffed Tofu**
A renowned traditional dish, perfect for winter.

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### **Ingredients**
- 350g skinless pork
- 15 blocks of tofu (approx. 600g)

**Side Ingredients**
- 150G Soaked dried shrimp (to taste) ， fresh fish fillet (e.g., carp or mackerel)
- 10g ground flounder (dried flatfish powder)
- 15g finely chopped scallions

**Seasonings**
- 12–13g salt
- 6–7g MSG (optional)
- 0.05g white pepper powder
- 15g dark soy sauce
- 20g dry starch
- 10g wet starch
- 500g vegetable oil (approx. 100g used)

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### **Cooking Method**
1. **Prepare Tofu**: Cut tofu into 30 rectangular blocks (approx. 5cm long × 4cm wide × 2.5cm thick). Finely mince the pork and fish into pea-sized pieces. Chop the soaked dried shrimp into fine granules.
2. **Make Filling**: In a bowl, combine minced pork and fish. Add 10g salt and 4g MSG, then mix vigorously until sticky and elastic. Add dried shrimp, dry starch, 10g scallions, 5g ground flounder, and 50g water. Continue mixing and pounding for 2 minutes to form a cohesive filling.
3. **Stuff Tofu**: Hollow out a cavity (approx. 2.5cm long × 1.5cm wide) in the center of each tofu block. Stuff each with about 20g of filling.
4. **Cook**:
- Heat a wok over medium heat. Add 25g oil. Pan-fry the stuffed tofu in batches, adding 25g oil twice during cooking, until golden brown on both sides. Transfer to a clay pot.
- Add 600g broth (or water), remaining salt, and MSG to the pot. Cover and simmer over medium heat for 2 minutes.
- Adjust color with dark soy sauce. Thicken the sauce with diluted wet starch. Drizzle with 25g oil, then garnish with scallions, remaining ground flounder, and pepper.

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### **Features**
Silky tofu paired with a rich, aromatic sauce.

**Key Tips**
- Use fresh tofu for optimal texture.
- Ground flounder (左口鱼末) adds a signature umami depth.
- Adjust oil during frying to ensure even browning.