Bean curd, fish and vegetables
Introduction:
Production steps:
Step 1: thaw the carving fish.
Step 2: bean curd, lettuce, seaweed sprouts, carrot set aside.
Step 3: carve the fish into mud.
Step 4: add soy sauce, salt, sesame oil, scallion and chicken essence to marinate for a while.
Step 5: cut one side of the bean curd bubble, dig out the bean curd in the middle and make it into a box.
Step 6: chop the tofu and put it into the fish paste.
Step 7: mix well
Step 8: Chop other ingredients, add a little salt, mix sesame oil and set aside
Step 9: fill the fish paste into the bottom of the tofu box, about two-thirds of the way
Step 10:
Step 11: put other cut vegetables on top and put them on the plate.
Step 12: cover with plastic film, put water in the steamer, heat until the water is boiling, put it on the plate, steam for 8 minutes.
Materials required:
Bean curd: right amount
Carrot: right amount
Seaweed sprouts: right amount
Lettuce: right amount
Carving fish: right amount
Salt: right amount
Scallion: right amount
Soy sauce: right amount
Chicken essence: appropriate amount
Sesame oil: appropriate amount
Precautions: 1. When digging tofu, be careful not to break the box; 2. When filling fish mud, be compact to avoid collapse after steaming; 3. Cover the plate with preservative film to prevent steam water dripping in and dilute the taste.
Production difficulty: ordinary
Process: steaming
Production time: three quarters of an hour
Taste: salty and fresh
Chinese PinYin : Dou Fu Diao Yu Cai Shu Zhong
Bean curd, fish and vegetables
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