客家酿豆腐,盛行于福建西部和广东东部等地。将水豆腐切块炸成金黄色,把猪肉、香菇、做成的馅“酿”入其中,上锅蒸熟,再浇上煮好的汤料勾芡即可食用。材料:板豆腐(五件)、瘦肉、鱼肉(各四两)、暇米(半汤匙)、咸鱼肉9半两)、白菜(或香菇)(六两)、葱(两棵)、姜(一片)、调味料:盐(1/8茶匙)、生粉(一茶匙)、麻油、胡椒粉(各少许)、清水(一汤匙)、芡汁料:盐(1/4茶匙)、生粉(半茶匙)、清水(一汤匙) Hakka stuffed tofu, popular in western Fujian and eastern Guangdong and other places. The water tofu cut into golden yellow, the pork, mushrooms, made of stuffing “stuffed ” into them, the pot steamed, then doused the soup boiled food can be eaten. Material: Plate tofu (five pieces), lean meat, fish (four or four), rice (half tablespoon), salted fish meat 9 1/2), cabbage (or shiitake mushroom) Seasoning: salt (1/8 teaspoon), raw meal (one teaspoon), sesame oil, pepper (each a little), water (1 tablespoon) Powder (half teaspoon), water (one tablespoon)