The most important thing you can do is to make sure that you have the right tools to do it.
shiitake (Lentinus edodes), an edible mushroom
light soy sauce
How to make Hakka Stuffed Tofu
Wash the white radish and mushrooms and chop them.
Add some dried shrimp, actually the authentic one is to add pork, but pork is too expensive, so I switched to small shrimp, and the finished product is fragrant and delicious!
In a small amount of oil, add the radish, mushroom and dried shrimp (in no particular order, you can add them together).
Sauté until the mushrooms are a little soft, add a little salt, a small spoon of oil, a little pepper and a little soy sauce.
Pour in some starch water and stir-fry until the starch water thickens, then serve.
The stuffing is still a little hot, so you can cut a slit in the tofu with scissors to make the stuffing easier to make.
When the filling has cooled a bit, use a small spoon to stuff the filling into the tofu you just cut open.
Put a small amount of water in the pot, add a little salt (not too much, because the filling itself has a taste), put the brewed tofu in order (yesterday brewed bitter melon left over more leek meat drippings, do not want to waste, along with the brew into the tofu head)
Cover the lid and cook over medium heat for 10 minutes, during which time you can aim to see if there is enough water, not enough to add warm water, be careful not to burn it.
Finally, take the pan off the plate and sprinkle with a little pepper.