Japanese tofu stuffed with flowers

Recipe Recommendations

• Japanese tofu appropriate amount
• pork appropriate amount
• broccoli appropriate amount
• wolfberry a little
• egg liquid appropriate amount

• salty and fresh
• steamed
• ten minutes
• ordinary

Steps for Japanese tofu stuffed with flowers

1

Cut the pork into paste, add salt, wine, chicken essence and a little egg liquid, and mix well. Add starch to make small meatballs.

2

Cut Japanese tofu into sections, dig a small hole in the middle (I use a small spoon so it's not very good) and sprinkle with a little salt.

3

Place the small meatball on the dug tofu hole, and place a wolfberry fruit in the middle (it is extremely large because it was given by a friend in Ningxia).

4

Add water to the steamer and bring to a boil, place it on a set plate, and steam for about 6 minutes.

5

Cut the broccoli into small pieces and drain it into water for later use.

6

Remove the plate and pour the sesame oil evenly.

7

Place broccoli around.

8

Finally, you can pour a little soy sauce on it to enhance the taste. The dug tofu can be fried directly into the eggs and it tastes good. This way it won't be wasted.

Recipe Categories

• hot dishes
• Winter recipes