Steamed tofu with fish slices
This dish was often cooked by my grandma before, but she used fresh chopped fish paste, and the fish fillets I used for convenience were also very popular among children. The egg white is left over from making tiramisu, so I use it, or you can use whole eggs instead.
Recipe Recommendations
- Longli Fish Fillet 1 tablet
- tender tofu 1 box
- protein of 4
- salt 1/2 teaspoon
- soy sauce 1/2 teaspoon
- green onion a little
- cooking wine 1 teaspoon
- cornflour 1.5 teaspoon
- corn oil 1 teaspoon
- pepper 1/2 teaspoon
Steps for Steamed tofu with fish slices
1
Raw material diagram.
2
Thaw the longli fish fillets and slice them thinly.
3
Add 1/4 teaspoon of salt and chop until gelatinous.
4
Put the fish paste into a large bowl, add the oil, cooking wine, soy flour, and pepper.
5
Stir vigorously in the direction.
6
Crush the tofu, add salt, soy sauce and egg white well.
7
Roll the fish paste into meatballs and place it on the tofu. (I usually just use chopsticks to pick it up, but this time I made it into meatballs for taking pictures.)
8
Put water in the pan and bring to a boil, add the tofu meatballs, and steam for 8 minutes.
9
Sprinkle with chopped green onion.
10
It's very smooth and tender, and children love it very much.