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                    "🔎  BROWSE ALL INGREDIENTS & KITCHENWARE   - https://www.curatedkitchenware.com\n❤️ SUPPORT THE CHANNEL - https://www.patreon.com/soupeduprecipes\n🥢 PRINTABLE RECIPE - https://soupeduprecipes.com/hakka-style-stuffed-tofu-recipe/\n\nStuffed tofu is a traditional Hakka style of food. This is a family recipe.  \n\n🥢 RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.\n\nINGREDIENTS FOR THE STUFFED TOFU [Serves 2-3 people with some rice]\n\n- 2 packs of tofu (600 grams)\n- 5.5 ounces of ground pork \n- 4 pieces of dried shitake mushroom (soaked with 1/2 cup+1/3 of water - 3 hours in advance. Save the soaking liquid.) [Amazon link: https://geni.us/XAbMOL]\n- 3/8 tsp of salt\n- 1 tsp of soy sauce [Amazon Link: https://geni.us/MGHf]\n- 1/4 tsp of sugar\n- White pepper to taste \n- 1/4 cup of spring onion\n- 2 tsp of Chinese cooking wine [Amazon Link: https://geni.us/3hdHAM]\n\nINGREDIENTS TO SEASON THE MUSHROOM SOAKING LIQUID\n\n- 1/2 + 1/3 cup of mushroom water\n- 1/8 tsp of salt\n- 1 tbsp of oyster sauce [Amazon Link: https://geni.us/P0u6]\n- 1 tbsp of soy sauce\n- Some white pepper to taste [Amazon Link: https://geni.us/93Id0E]\n\nINGREDIENTS TO COOK THE TOFU\n\n- 1/3 cup + 1 tbsp of the seasoned mushroom water\n- 2.5 tbsp of oil to pan-fry the tofu\n\nINGREDIENTS FOR THE GRAVY\n\n- 1 tsp of oil\n- 2 cloves of garlic, grated\n- Few pieces of hot chilies, chopped\n1.5 tsp of the white part of spring onion (reserve the green part for garnish)\n- 1/2 cup + 1 tbsp of the seasoned mushroom water\n- Cornstarch water (1.5 tsp of cornstarch + 2 tsp of water)\n\nINSTRUCTION\n\n- Soak the shitake mushrooms with 1/2 cup +1/3 of a cup of water 4 hours in advance. Slice and dice the mushroom. Save the soaking liquid for later. \n\n- In a big mixing bowl, add in 5.5 ounces of ground pork, 3/8 tsp of salt, 1/4 tsp of sugar, 1 tsp of soy sauce, 2 tsp of Chinese cooking wine, the mushroom and 1/4 cup of spring onion. Mix the filling until well combined. Stir it within one direction for 3-5 minutes. Throw and beat the filling to develop the texture.\n\n- Cut the tofu into cubes. Then use a dining knife to make tofu containers. Stuff the tofu with the pork filling.\n\n- Make a sauce: add 1/8 tsp of salt, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, and some white pepper to taste. You can also use black pepper. Mix it well. Once you can not find any oyster sauce lumps, take out 1/3 cup + 1 tbsp of the sauce to another bowl. That is for cooking the tofu. There should be 1/2 cup + 1 tbsp of the liquid left which is for making the gravy. Don’t mess it up because the amount is different. \n\n- Add some oil to your frying pan. Don’t need to wait for it to get hot. Just directly place in the tofu - filling side down. Tofu is basically protein and water cubes, If you put it in while the oil is hot, you will get hurt by the splashing. Just let it fry on one side until the filling is golden brown. It will take about 4 minutes on medium heat. Then you can flip them over let it fry the other side. You can brown one side or all the surface. I did 3 sides. One thing I will like to mention. When your hand is above the frying pan and busy flipping the tofu, you can turn off the heat for a second to avoid oil splashing. Because tofu produces liquid while frying, that causes lots of splashing and it hurts. \n\n- Flip the tofu back to filling side up. I know, it looks like lots of chopstick work. Well, now it is time to practices. Pour in the seasoned mushroom liquid that we prepared for cooking the tofu. Cover it. Keep the flame on medium and wait until all the liquid is gone. If your lid is completely sealed, you need to leave a small gap so the steam can escape. Turn off the heat and take out the tofu. Set that aside and we are going to make the gravy. \n\n- In a sauce pot, add some oil, along with some grated garlic and some diced white parts of spring onion. I reserved the green part as garnish. I also like to add some hot chilies. This is optional. If you don’t eat spicy food, you don’t need to add it. Stir until fragrant. Pour in the liquid we made before. Bring it to a boil. Then add in some cornstarch water to thicken it (1.5 tsp of cornstarch + 2 tsp of water) and your gravy is done. Pour it over the tofu. Sprinkle some spring onion for garnish and serve.",
                    "WEBVTT\nKind: captions\nLanguage: ja\n\n00:00:00.610 --> 00:00:02.290\n皆さん、こんにちは！\n\n00:00:02.290 --> 00:00:07.140\nスープドアップレシピへようこそ。\n今日は肉詰め厚揚げを作りたいとおもいます。\n\n00:00:07.300 --> 00:00:10.680\nこれは客家スタイルの伝統料理です。\n\n00:00:11.300 --> 00:00:18.760\n父が客家で、私は客家人のハーフなんです。\n客家は独自の言語、料理や文化があります。\n\n00:00:18.760 --> 00:00:24.360\n興味がある方はグーグルで検索してみてください。\n沢山の情報を知ることが出来るでしょう。\n\n00:00:25.040 --> 00:00:31.600\nこの料理は私の家族がいつもよく作っているレシピで、特に祝祭には欠かせない料理です。\n\n00:00:31.900 --> 00:00:33.660\nそれでは始めましょう。\n\n00:00:34.060 --> 00:00:36.060\n最初に詰める具を作ります。\n\n00:00:36.580 --> 00:00:43.720\n干し椎茸４つを1/2 カップと1/3カップの水でダシを取ります。\n\n00:00:44.200 --> 00:00:46.900\n私は事前に４時間浸けて置きました。\n\n00:00:47.040 --> 00:00:52.040\nこの椎茸は小さいのですが、\n大きいサイズであれば２つで十分です。\n\n00:00:53.060 --> 00:00:55.060\n柔らかく十分ダシが出たら、\n\n00:00:55.060 --> 00:00:59.980\n椎茸を絞って取り出し、\n出汁は後に取って置いてください。\n\n00:01:00.340 --> 00:01:04.020\n薄切りにし、細かいさいの目切りにします。\n\n00:01:05.320 --> 00:01:09.920\n大きいミキシングボウルに\n5.5オンス(156グラム)の豚ミンチを入れ、\n\n00:01:10.540 --> 00:01:15.120\n少ない量ですが、大丈夫。\nこのレシピでは十分な量になります。\n\n00:01:15.700 --> 00:01:18.300\n続いて塩を大さじ3/8入れ、\n\n00:01:18.970 --> 00:01:20.970\n砂糖を小さじ1/4、\n\n00:01:21.670 --> 00:01:23.670\n薄口しょう油を小さじ１、\n\n00:01:23.979 --> 00:01:26.249\n中国料理酒を小さじ２、\n\n00:01:26.890 --> 00:01:28.890\n先ほどの椎茸、\n\n00:01:28.890 --> 00:01:31.439\nみじん切りした長ネギを1/4カップ\n\n00:01:31.990 --> 00:01:39.990\n具を綺麗に混ざるまで混ぜたら、１方向に３〜５分かき混ぜます。\n\n00:01:40.900 --> 00:01:47.579\n食感を出すため具を投げて叩きつけます。\n具の出来具合の調べ方ですが\n\n00:01:48.130 --> 00:01:54.600\n引き離した際に、ちょっと糸を引いているか\n\n00:01:55.810 --> 00:01:59.610\nココとか、ココにも。こうなったら具は完成です。\n\n00:02:00.070 --> 00:02:04.500\n量は多くないので、小さいボウルに移して、\n\n00:02:04.800 --> 00:02:08.840\n冷蔵庫に入れ、\nその間に豆腐や他の具材を用意します。\n\n00:02:12.240 --> 00:02:14.800\n今日は豆腐を２パック使用します。\n\n00:02:15.040 --> 00:02:16.630\nそれぞれ３００グラムです。\n\n00:02:17.160 --> 00:02:24.380\nこのレシピでは揚げたり、ひっくり返したりするので、簡単に崩れない固めの豆腐を用意してください。\n\n00:02:25.220 --> 00:02:28.640\n分からない場合は、原材料リストを\n確認してください。\n\n00:02:28.640 --> 00:02:34.000\nグルコノラクトンが入ってる場合は柔らかい豆腐で、\n\n00:02:34.640 --> 00:02:39.380\nジプサムが原材料に入っていれば、\nこのレシピに合う固めの豆腐です。\n\n00:02:39.660 --> 00:02:44.980\nこれはスペイン産で読めないんですけど、\n私は表面で 判断できています。\n\n00:02:45.720 --> 00:02:52.500\n正方形にカットしていきます。\nこの豆腐 はそれぞれ均等に１０個にカットします\n\n00:02:53.060 --> 00:02:55.360\n各自豆腐のサイズに合わせて切り分けてください。\n\n00:02:55.800 --> 00:02:59.420\n私のようにしっかり均等にしなくても大丈夫です。\n\n00:02:59.760 --> 00:03:06.900\n具を詰める器にするための十分な大きさは必要です。\n\n00:03:07.240 --> 00:03:09.900\nこれから器の作り方をお見せします。\n\n00:03:11.040 --> 00:03:14.860\n一つを手に取り、ダイニングナイフを使って\n\n00:03:14.940 --> 00:03:23.480\n端に沿って切り目を入れていきます。\n固めの豆腐でも崩れやすいので優しく行ってください\n\n00:03:23.980 --> 00:03:28.500\n底が空いてしまうので、ナイフは\nあまり深く刺さないようにしてください。\n\n00:03:28.820 --> 00:03:33.000\n四角に切り目を入れたら慎重に中身を取り除きます。\n\n00:03:33.440 --> 00:03:37.260\nこれで豆腐の器の完成です。\n\n00:03:38.880 --> 00:03:41.900\n残りも同じ手順で作ります。\n\n00:03:42.500 --> 00:03:46.060\n取り出した余分な豆腐が沢山残りますが、\n\n00:03:46.340 --> 00:03:49.840\n無駄にしたくない場合、例えばスープなんか\n\n00:03:49.880 --> 00:03:53.400\n卵スープや酸辣湯などに加えてもいいでしょう\n\n00:03:53.580 --> 00:03:59.680\n見た目はよろしく無いでしょうけど、\nレストランでじゃないんだし、気にしないで。\n\n00:04:00.780 --> 00:04:02.960\nそれでは豆腐に詰めていきます\n\n00:04:03.420 --> 00:04:06.120\n一つを手に取って。\n私の持ち方を見てください、\n\n00:04:06.420 --> 00:04:07.380\n親指、\n\n00:04:07.400 --> 00:04:11.980\n人差し指、中指で\n豆腐の器の縁を支えています。\n\n00:04:12.340 --> 00:04:16.800\nこうすると具を詰めていても\n簡単には壊れません。\n\n00:04:17.320 --> 00:04:20.440\n少しずつ慎重に詰めてください\n\n00:04:20.440 --> 00:04:24.680\nここの工程は友人や家族と一緒に作ってもいいですね\n\n00:04:25.240 --> 00:04:26.660\n餃子の時と同じですけど、\n\n00:04:26.660 --> 00:04:29.920\n包む必要が無いのでもっと簡単です。\n\n00:04:31.440 --> 00:04:33.040\n全部詰め終わりました。\n\n00:04:33.340 --> 00:04:37.980\nまだ残っているので、等分に分けて詰めましょう。\n\n00:04:37.980 --> 00:04:42.360\n多少はみ出しても構いません。\n\n00:04:43.040 --> 00:04:46.060\nレシピ通りで十分な肉の量だとわかるでしょう？\n\n00:04:46.400 --> 00:04:49.540\n５．５オンスしか肉使ってないんですけど、\n\n00:04:49.880 --> 00:04:54.560\nご飯と合わせて２〜３人前の量になります。\n\n00:04:55.360 --> 00:05:01.720\n豆腐を調理していく前に椎茸の出汁を元に\n手早くソースを作りましょう。\n\n00:05:02.300 --> 00:05:05.720\nこれに小さじ1/８の塩を加え、\n\n00:05:06.160 --> 00:05:10.640\n醤油が大さじ１，オイスターソースが大さじ１，\n\n00:05:10.880 --> 00:05:14.800\nお好みでコショウ、黒胡椒でもかまいません\n\n00:05:15.340 --> 00:05:16.800\nよくかき混ぜてください。\n\n00:05:16.800 --> 00:05:22.200\nオイスターソースは溶け合うのにすこし時間がかかるのでしっかりと混ぜてください。\n\n00:05:22.600 --> 00:05:25.780\nオイスターソースの塊が見えなくなったら、\n\n00:05:26.400 --> 00:05:33.520\n豆腐の調理に使うので、別のボウルに\n1/3カップと大さじ１を取り分けます\n\n00:05:33.920 --> 00:05:39.400\n残ったボウルには1/2カップと大さじ１の\n量になります。\n\n00:05:40.120 --> 00:05:45.600\nこちらはグレイビーソースを作るのに使います。\n量が違うので取り間違えないようにしてください。\n\n00:05:46.680 --> 00:05:52.420\n大きめのフライパンに十分な量の油を加えて、\n\n00:05:53.160 --> 00:05:55.980\nフライパンを振って底を油で覆います。\n\n00:05:56.660 --> 00:05:58.760\n熱くなるまで待たなくていいです。\n\n00:05:58.760 --> 00:06:01.140\n直ぐに豆腐を置いていきます。\n\n00:06:01.560 --> 00:06:02.940\n詰めた側を下に向けてください。\n\n00:06:03.740 --> 00:06:07.100\n豆腐は基本的にタンパク質と水分ですので、\n\n00:06:07.640 --> 00:06:12.780\n油が熱くなっている時に置いてしまうと\n油がはねてやけどしてしまうかもしれません。\n\n00:06:13.520 --> 00:06:20.820\n詰めた面がきつね色になるまで焼きます。 \n中火で約４分ほどかかります。\n\n00:06:21.820 --> 00:06:25.160\n焦げ付き防止のフライパンだと\n作業しやすいんですが、\n\n00:06:25.480 --> 00:06:29.880\n焦げ付き防止ではない場合は\nこのような器具をつかうといいです。\n\n00:06:30.360 --> 00:06:35.000\nすごく薄いのて豆腐の下に差し込んで 剥がせます。\n\n00:06:35.360 --> 00:06:38.900\nそうしたら、ひっくり返して別の面を焼いていきます\n\n00:06:39.320 --> 00:06:42.900\n一面だけ焼いてもいいですし、全ての面でもいいです。\n\n00:06:42.900 --> 00:06:45.260\n私は３方を焼きました。\n\n00:06:45.260 --> 00:06:48.380\n同じく良いきつね色になるまで待ち、\n\n00:06:49.100 --> 00:06:54.900\n器具を使って剥がして返して別面を焼いていきます。 満足されるまで焼いていってください。\n\n00:06:55.860 --> 00:06:57.860\nひとつ注意してほしいのは\n\n00:06:58.060 --> 00:07:03.380\nフライパンの上に手を近づけ豆腐を返している際は\n\n00:07:03.380 --> 00:07:07.900\n油の跳ね返りを避けるよう\n火を止めてもいいでしょう。\n\n00:07:08.200 --> 00:07:11.660\n焼いている間に豆腐から汁が出てるので、\n\n00:07:11.900 --> 00:07:14.940\n油がたくさん跳ね返って熱いんです。\n\n00:07:15.720 --> 00:07:18.580\n詰めてる側を上に戻します。\n\n00:07:19.220 --> 00:07:22.220\nお箸での作業が多いと思いますけど、\n\n00:07:23.000 --> 00:07:26.340\n上手くなる練習には\nいい機会じゃないでしょうか？\n\n00:07:26.900 --> 00:07:30.960\n先ほど用意しておいた豆腐の調理用のダシをかけます\n\n00:07:31.700 --> 00:07:38.440\n蓋をして中火にし、水が飛ぶまで待ちます\n\n00:07:39.440 --> 00:07:41.840\n蓋がしっかり密封している場合は\n\n00:07:42.100 --> 00:07:45.960\n蒸気を逃がすように隙間を開けてください。\n\n00:07:47.820 --> 00:07:48.840\n蓋を取って\n\n00:07:49.120 --> 00:07:51.860\nもうほとんどソースが残っていませんね。\n\n00:07:52.240 --> 00:07:55.720\n火を止めて豆腐を取り出しましょう。\n\n00:07:56.240 --> 00:07:59.440\nこれは一旦置いて、 \nグレイビーソースを作っていきます。\n\n00:08:00.600 --> 00:08:03.380\n鍋に油を敷いて、\n\n00:08:03.540 --> 00:08:09.120\nみじん切りしたニンニク、\n葱の白い部分をダイス切りしたものを加えていきます\n\n00:08:09.660 --> 00:08:12.140\n緑の部分は薬味として使います。\n\n00:08:12.940 --> 00:08:19.420\n赤唐辛子、これはお好みです。\n辛いものが苦手な方は入れなくても大丈夫です。\n\n00:08:20.100 --> 00:08:22.100\n香りが出るまで混ぜます\n\n00:08:22.680 --> 00:08:24.760\n先ほど作ったダシ汁を加えます\n\n00:08:25.500 --> 00:08:27.060\n沸騰させます。\n\n00:08:27.520 --> 00:08:31.400\nそして水溶き片栗粉でとろみをつけます\n\n00:08:31.740 --> 00:08:37.100\nこれは小さじ1.5の片栗粉に大さじ２の水です\n\n00:08:38.720 --> 00:08:41.200\nこれが出来上がりの目安になります。\n\n00:08:42.500 --> 00:08:44.700\n豆腐の上からかけ入れます。\n\n00:08:45.060 --> 00:08:48.020\n薬味のネギをちらして、\n\n00:08:49.380 --> 00:08:53.380\n見てるだけでよだれが出てきちゃいます。\n\n00:08:53.820 --> 00:08:55.920\nすぐ味見してみないと\n\n00:09:00.200 --> 00:09:00.700\nｳﾝ..\n\n00:09:02.840 --> 00:09:04.840\nｳﾝﾝｯ\n\n00:09:06.060 --> 00:09:08.060\nすごく美味しい\n\n00:09:10.880 --> 00:09:18.520\n豆腐を焼くとスポンジのような歯ざわりになって、\n味をたくさん染みこむんです。\n\n00:09:19.380 --> 00:09:27.080\n豆腐を食べているような感じじゃなくて、 \n味わい深い旨味のミートボールを食べてるような感じ\n\n00:09:27.260 --> 00:09:31.920\n唐辛子を入れない場合は\n子供たちにもウケがいいでしょう\n\n00:09:32.300 --> 00:09:35.780\nこの料理は作るのも十分楽しくて、\n\n00:09:36.040 --> 00:09:37.660\n美味しいので、\n\n00:09:38.120 --> 00:09:40.100\n是非お試しして頂きたいと思います。\n\n00:09:40.100 --> 00:09:43.140\n作ってみてくださった方は\nどうだったかコメントで教えてください。\n\n00:09:43.140 --> 00:09:49.760\nレシピはいつものように下の説明に \n記載しているのでチェックしてください。\n\n00:09:50.380 --> 00:09:53.360\nそれと私のチャンネルに目を通してみてください、\n\n00:09:53.440 --> 00:09:57.840\nきっと貴方のお気に入りの中華料理の作り方が見つかると思います。\n\n00:09:57.840 --> 00:10:00.120\n毎週水曜日に新しいビデオを公開しています。\n\n00:10:00.180 --> 00:10:03.420\nそれではまた次回お会いしましょう、 バーイ！"
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}