Bean curd bun with cabbage(bai cai dou fu bao )

Bean curd bun with cabbage

Introduction:

"It's a light steamed dish. It's very suitable for MM who is afraid of growing meat. It's quite good to make a sausage meal after the festival. It's also a good way to entertain guests."

Production steps:

Step 1: prepare materials.

Step 2: blanch the cabbage leaves in boiling water.

Step 3: remove and cool.

Step 4: put a little oil in the frying pan, add onion and ginger, add the chopped tofu.

Step 5: stir fry until fragrant, add a little salt and chicken essence, put out until slightly cool, and then add parsley powder to mix well.

Step 6: unfold the cabbage leaves and put in the tofu stuffing.

Step 7: fold the two sides first, then wrap them.

Step 8: put into the steamer, steam for 8 to 10 minutes.

Step 9: in another pot, add a little water, stock essence and oyster sauce to boil.

Step 10: hook in the starch.

Step 11: add carrot powder and sesame oil and turn off the heat.

Step 12: pour the juice on the steamed cabbage tofu bag.

Materials required:

Tofu: 150g

Cabbage leaves: 6 pieces

Coriander: moderate

Carrot: right amount

Ginger: right amount

Scallion: right amount

Salt: right amount

Starch: right amount

Soup essence: proper amount

Sesame oil: right amount

Chicken essence: appropriate amount

Oyster sauce: right amount

Note: 1, in the hot cabbage leaves, add a little salt and edible oil, so that the hot dishes bright. 2. Steaming time, self-control, like soft rotten steaming for a while.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: light

Chinese PinYin : Bai Cai Dou Fu Bao