Lotus bean curd(ti lian dou fu )

How to make lotus bean curd

Raw materials for making hoof lotus tofu:

There are 150 grams of tofu, 5 grams of sea cucumber, 5 grams of squid, 5 grams of fish maw, 3 grams of sea rice, 3 grams of cooked water chestnut, 3 grams of shiitake mushroom, 3 grams of winter bamboo shoots, 20 grams of pig fat and lean meat, 100 grams of fish paste, 6 eggs, 5 grams of coriander leaves, 5 grams of red cherry, 20 grams of Chinese cabbage, 100 grams of salted bread residue, 100 grams of dry starch, 6 grams of refined salt and 6 grams of monosodium glutamate 20 grams of Shaojiu, 20 grams of scallion, 20 grams of minced ginger, 5 grams of Zanthoxylum powder, 250 grams of clear soup, 20 grams of sesame oil, 500 grams of peanut oil (about 40 grams).

Processing steps of lotus bean curd:

1. Soak tofu in boiling water, cut into 24 pieces of 1cm thick and 2cm square, put into a bowl, add clear soup, add refined salt (2G) and monosodium glutamate (2G), steam thoroughly and take out.

2. Cut sea cucumber, squid, fish maw, sea rice, water chestnut, mushroom, winter bamboo shoot and pig fat lean meat into rice grains, add refined salt (3G), monosodium glutamate (2.5G), Shaoxing wine and sesame oil to make Babao stuffing, mix well with fish paste. Dry the bean curd, pat on the dry starch, spread 2 / 3 of Babao stuffing on 12 pieces of bean curd evenly, put a piece of bean curd on the top of each staggered angle, then smooth it with stuffing, decorate it with coriander leaves and cherries, steam it thoroughly in the cage, take it out and put it in the middle of the plate.

3. For the remaining 1 / 3 of the eight treasures, add pepper powder, scallion, minced ginger and mix well. Beat the eggs in a bowl and spread them in the pan

Characteristics of lotus bean curd:

The finished dish is ingenious in conception, beautiful in shape, soft, tender and palatable. It is a good dish made of meat and vegetable, and is most suitable for the elderly.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ti Lian Dou Fu