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

🟢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.    / @oeliving   👈請訂閱本台第二頻道 《好易生活頻道 oe living》 ✳ 網友可到Facebook群組**香港菜HK dishes**分享個人作品和煮食心得。  / 1885999698348679   ✳ 🍋請開啓字幕：屏幕右下角⏩設定⏩CC字幕 Turn on captions in the bottom right corner of the screen： ⏩Settings⏩CC Captions🥒