Bean curd, fish and vegetables

Bean curd, fish and vegetables

Introduction:

Production steps:

Step 1: thaw the carving fish.

Step 2: bean curd, lettuce, seaweed sprouts, carrot set aside.

Step 3: carve the fish into mud.

Step 4: add soy sauce, salt, sesame oil, scallion and chicken essence to marinate for a while.

Step 5: cut one side of the bean curd bubble, dig out the bean curd in the middle and make it into a box.

Step 6: chop the tofu and put it into the fish paste.

Step 7: mix well

Step 8: Chop other ingredients, add a little salt, mix sesame oil and set aside

Step 9: fill the fish paste into the bottom of the tofu box, about two-thirds of the way

Step 10:

Step 11: put other cut vegetables on top and put them on the plate.

Step 12: cover with plastic film, put water in the steamer, heat until the water is boiling, put it on the plate, steam for 8 minutes.

Materials required:

Bean curd: right amount

Carrot: right amount

Seaweed sprouts: right amount

Lettuce: right amount

Carving fish: right amount

Salt: right amount

Scallion: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Precautions: 1. When digging tofu, be careful not to break the box; 2. When filling fish mud, be compact to avoid collapse after steaming; 3. Cover the plate with preservative film to prevent steam water dripping in and dilute the taste.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh