Tofu about 100g
minced pork around 80g
- Cut tofu into slices. Firm tofu is a good choice, it will keep its shape during cooking.
- Fry tofu with some oil till both sides turn golden brown. Sprinkle a little salt while frying them. Set aside for later use.
- Heat the pan again. Add in 1 tsp oil. Saute chopped garlic, green onion and dried chili till aromatic.
- Add in minced pork, stir fry till pork turns white.
- Add in 1 tsp light soy sauce, 1/2 tsp oyster sauce, 1/4 tsp dark soy sauce and 1/2 tsp sugar. Quick toss to mix well.
- Pour in 1/3 cup water. Bring to boil.
- Add the fried tofu back, simmer for 2-3 mins.
- Pour in a little starch water. stir well.
- Add in chopped red chilli and spring onion. Stir fry for another minute.
It’s a very common dish during Chinese New Year. I still remember my mom used to make a lot of them before CNY, and they can be preserved for a long time and also can be cooked into many dishes. Its Chinese name is 藕盒 （ǒu hé）. 藕means lotus root. 盒means box. The name quite describes the appearance of this dish.
It’s my third CNY in Singapore. Staying away from hometown is really cruel especially during Chinese festivals. I decided to try this dish to help reduce my nostalgia.
1. Prepare the filling. Minced pork is a great choice. Mix minced pork with chopped ginger, and chopped spring onion. Then season with salt, black pepper, light soy sauce, dark soy sauce, sugar and sesame oil.
2. Prepare the lotus root. Peel and remove two ends. Cut into slices for about 3 mm. First cut should not be completed, second one is. Then the two slices will be connected and not fall apart.
3. Stuff lotus root with minced pork filling.
4. Prepare batter. 1/2 cup flour, 1/2 cup corn starch and 1 egg. Use chopsticks to stir them and pour into water at the same time. Stop when the batter can form a drop from chopsticks.
5. Deep fry them till golden brown. To make sure everything will be cooked. Turn to medium-low heat and fry longer.