Tender bean curd with hundred flowers

Tender bean curd with hundred flowers

Introduction:

"Today, I came across a few words:" pearl milk tea has no pearl, hibiscus shrimp has no hibiscus, fish flavored eggplant has no fish. "I can't help but think of Baihua fermented bean curd has no flower ^. ^ so I cooked it tonight! It's a very easy dish, but it's my first time to try water. Because tofu is too difficult to make, my family only likes to eat tender tofu and Yuzi tofu. The fried tofu must be smooth and tender, so I never buy old tofu. Today, I'm really engrossed in digging holes in tofu. It's like micro carving, but it's still broken up a lot. It's not good in appearance, but it still tastes good. The slick tofu, with elastic fish and pig meat stuffing, and a bit of crispness of shrimp, is delicious

Production steps:

Step 1: the ratio of sliced fish and minced pork is 3:1, add proper amount of raw meal, oil consumption, salt, stir and add tendon. Dice the shrimps, marinate with chopped coriander and cooking oil for 10 minutes, then mix in the fish and pork.

Step 2: the appearance after full stirring: the gluten is very obvious, so that the meat can be elastic

Step 3: cut the bean curd into thick pieces, dig the hole with a knife, the depth of the hole is two-thirds of the height of the bean curd, dig well and fill in the meat. Steam over high heat for 10 minutes.

Step 4: after steaming, pour out the gravy on the plate, add oil, thicken with yaozhu juice and cornmeal, pour on the finished product and sprinkle with scallion.

Materials required:

Tofu: right amount

Fish slip: moderate amount

Minced pork: right amount

Shrimp: right amount

Oyster sauce: right amount

Yaozhu juice: right amount

Note: meat filling should not be filled too full and too solid. When steamed, meat filling will expand. Filling too full will easily burst tofu and affect the appearance.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh