Cook it when it's cold! It's easy to cook fresh and tender, and the whole family rushes to eat it~

The weather is getting colder and colder, and there is a desperate need for some warm food to fill your stomach and dispel the cold. At this time, "Stuffed Tofu Pot" will definitely give you a full score answer sheet~ "Stuffed Tofu" is a very famous dish in Hakka cuisine, which is made by stuffing various fillings into tofu and then steaming or frying. I changed the method according to my own preferences, and put on the winter standard "Chinese cabbage" to turn it into a warm casserole dish, which is also warm enough to heal~ As soon as the lid is removed, the golden and translucent soup is still bubbling, as if putting a warm coat on the whole dish. The subtle aroma stimulates the taste buds and brings a sense of home. Each piece of tofu needs to be carefully cut into a small opening and then filled with minced meat. So I bought dried tofu with a less fragile texture and a certain thickness, and you can also use salt-marinated old tofu. If you still find it difficult to operate, you can cut it into cubes, make a small hole in the noodles with a spoon, and mix the dug part into the meat filling. From the first bite, you can feel the rich taste change, the tofu absorbs the flavor of the seasoning, it is tender and juicy, and the meat filling inside is firm and delicious. I feel that I can add some side dishes such as bamboo shoots and shiitake mushrooms to add a lot of icing on the cake to the whole dish. The soup base is also delicious, and it can be used to dip in tofu or drink it directly to feel the freshness.