Lotus awning bean curd

Lianpeng tofu

Raw materials for making lotus awning tofu:

150 grams of tender tofu. Chicken antler 100g, cauliflower 250g, pea 25g, green vegetable leaf 250g, egg white 3, wet starch 5g. Salt 5g, monosodium glutamate 5g, Shaojiu 2G, clear soup 250g, cooked chicken oil 15g, frozen lard 25g, cooked lard 25g.

Processing steps of lotus awning tofu:

Shred the green vegetables, mix 1 g salt, wrap with gauze, put into a clean basin, squeeze out the vegetable juice, take 25 G. Mash the bean curd into fine mud, put it into a bowl, add vegetable juice and mix well. Mashed chicken with 2 grams of Shaojiu and salt, 3 grams of monosodium glutamate, stir with egg white, pour in tofu, wet starch, add cooked lard, stir well. Take a dish with a diameter of 8 cm and 10 small wine cups, spread with frozen lard, put the tofu into the dish and cup (about 1 / 2 of the cup), each with 7 peas embedded in the tofu to make "lotus seeds", and steam for about 5 minutes (the cover is slightly open when steaming). Take it out of the cage and it will become "lotus seed". Blanch the cauliflower in boiling water, take out the water and put it in a soup bowl. Put another 2G of clear soup and refined salt in the pot, add 2G of monosodium glutamate after boiling, pour it into a bowl with cauliflower, put in "lotus seed", and drizzle with chicken oil.

Longitude: 104.06573486

Latitude: 30.65946198