Steamed tofu with scallops

Steamed tofu with scallops

Introduction:

Production steps:

Step 1: raw material drawing

Step 2: cut the tender tofu into small pieces and put it on the plate. Tear the scallops into shreds and sprinkle them on the tofu. Wash the wolfberry and cut the ginger and garlic into shreds

Step 3: put the plate into the steamer, boil the water over high heat and steam for seven or eight minutes

Step 4: add wolfberry and steam for about 5 minutes

Step 5: in the process of steaming tofu, you can make flavor juice, mix all the ingredients mentioned in the seasoning except ginger and garlic, heat the clear oil in another pot, stir fry the shredded ginger and garlic until fragrant, then pour the oil into the mixture and stir well. The sauce is ready.

Step 6: steam the tofu and pour the sauce into the tofu.

Materials required:

Tender tofu: half a catty

Scallops: 10

Medlar: 6 capsules

Soy sauce: 1 teaspoon

Oyster sauce: 1 tsp

Vinegar: half teaspoon

Sugar: 1 teaspoon

Ginger, garlic and salt: appropriate amount

Precautions: 1. The shredded ginger and garlic used in making flavoring sauce is not picked out, so we can't find dry Bess when eating. Hee hee, pay attention next time; 2. If you put less scallops, the raw material is that if you put more scallops, it will cover the taste of tofu. As a result, you can't find any taste of scallops. Only when you eat dried scallops, you can taste a little fishy. It is suggested that the students can put one third more (I bought the one with thick little finger); 3. The steaming time of wolfberry is just right, the grains are full, and it tastes sweet, so it tastes good to eat with tofu; 4. The tender tofu is best to soak in salt water for half an hour before cooking, which is not easy to burn.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh