Jasper Crystal tofu(bi yu shui jing dou fu )

How to make crystal bean curd with Jasper

Raw materials for making Jasper Crystal tofu:

Bean curd 300g; egg 1; green beans 50g; chicken breast meat 75g; scallion 1; ginger 1 small piece; appropriate amount of starch

Ingredients for making Jasper Crystal tofu:

500g edible oil; (30g actual consumption); 1 tsp chicken oil (3G); 1 tsp soup (30g); 2 tsp cooking wine (6g); 1 tsp white pepper (3G); 1 tsp refined salt (3G); 1 / 2 tsp monosodium glutamate (1.5g)

Steps for making Jasper Crystal tofu:

1. Mash tofu into mud; chop chicken breast into antler; wash shallot and ginger and cut into powder; wash green beans, blanch them with boiling water and take out, drain water; 2;

2. Take a large bowl and put in bean curd, chicken antler, chopped green onion, ginger, refined salt, cooking wine, white pepper, monosodium glutamate, egg white, and water lake powder. Stir well to make corn size balls for use;

3. Pour the oil into the pot. When the oil temperature rises to 50% heat, deep fry the meatballs until they change color. Remove and drain the oil;

4. Leave the bottom oil in the pot, add the soup, refined salt and white pepper, bring to a boil, add the tofu balls and green beans, thicken them with starch, pour in the chicken oil, and leave the pot when the juice is thick.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

Characteristics of Jasper Crystal tofu:

Fresh and elegant, smooth and refreshing.

Attention should be paid to making Jasper Crystal tofu

Don't simmer the dish for too long to prevent the tofu balls from spreading.

Jasper Crystal tofu

Jasper Crystal tofu is a dish made of tofu, eggs, green beans, chicken breast, etc.

Materials used

practice

1. Mash tofu into mud; chop chicken breast into antler; wash shallot and ginger and cut into powder; wash green beans, blanch them with boiling water and take out, drain water; 2;

2. Take a large bowl and put in bean curd, chicken antler, chopped green onion, ginger, refined salt, cooking wine, white pepper, monosodium glutamate, egg white, and water lake powder. Stir well to make corn size balls for use;

3. Pour oil in China. When the oil temperature rises to five degrees, deep fry the meatballs until they change color, and drain the oil;

4. Leave the base oil in China, add stock, refined salt and white pepper, bring to a boil, add tofu balls and green beans, thicken them with starch, add chicken oil, and then remove from the pot when the juice is thick.

Note: do not simmer this dish for too long to avoid the tofu balls spreading.

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Chinese PinYin : Bi Yu Shui Jing Dou Fu