Fermented bean curd

Fermented bean curd

Introduction:

"When I took the picture, the children at home were always there, and her slander was coming down! After taking photos, the meal was still not ready, so she quickly put one on a small plate for her. As a result, only a few minutes later, she came to me with the plate and asked me for it again..... Before and after the meal, the baby actually ate five. She was so fond of it! Because there is a small amount of glutinous rice, I think it's very good to be a snack or afternoon snack for children. "

Production steps:

Step 1: prepare the ingredients (minced meat is cut from the front leg meat I bought).

Step 2: peel the carrot and chop it. Cut the green onion into green onion.

The third step: add the carrot and chopped green onion to the meat, add the appropriate amount of salt, soy sauce, oyster sauce, a few drops of Baijiu and a little raw powder.

Step 4: mix well, put on disposable gloves and beat for about 5 minutes (the beaten meat stuffing is more solid and fragrant).

Step 5: wash the oily tofu, squeeze the water and cut it in half.

Step 6: put the prepared meat stuffing into the oil tofu, make sure the fortress is full, otherwise it will collapse after steaming.

Step 7: boil water in a pot. After the water boils, put the tofu on the plate and steam for about 25 minutes.

Step 8: at last, you don't need to dip in the juice, just pour on the right amount of chubby salad juice and fry sesame flavor.

Materials required:

Pork leg minced meat: 220g

Oily tofu: 180g

Carrot: one

Glutinous rice: a handful

Onion: one

Raw powder: appropriate amount

Salt: right amount

Soy sauce: right amount

Rice wine: a few drops

Oyster sauce: right amount

Roasted sesame flavor in chubby salad juice: moderate

Note: 1. The prepared meat stuffing should be beaten for about 5 minutes, so that it can be steamed out more solid and sweet. 2. Oil tofu should be stuffed as full as possible, otherwise it will collapse when steamed.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh