Today, I recommend to everyone a dish that my mother often cooked for me when I was a child. I improved it again.
When my mother made this dish, she used egg cakes, but because I used an induction cooker to spread the egg cakes, I always couldn't stand them well, so I switched to dry tofu. This is also convenient for you to buy them on the market.
Mushroom chicken dried tofu roll
By AleenWunsch
Recipe Recommendations
Steps for Mushroom chicken dried tofu roll
1
All raw materials.
2
Just chop the chicken into pieces like we usually make dumplings. Chop the mushrooms, diced green onions, place them in a container and chop the chicken. Just like we usually make dumplings, cut mushrooms into small pieces and chopped green onions. Put it in a container.
3
Next, beat the eggs in a container, add a proper amount of starch, a little water, a little salt, chicken essence, oil-consuming seafood soy sauce (which can freshen up), and white sugar, and stir well.
4
Lay the dried tofu flat on the cutting board, and use chopsticks (if you can't do it, just start using it) to evenly spread the mixed muscles onto the dried tofu.
5
The next step is to roll the dried tofu tightly so that it will not fall apart when steaming.
6
Put water in the steamer, load the rolled tofu rolls on the steamer, and start the pan for 15-20 minutes and you are done!
7
How to cut it next depends on your own wishes. Hehe, it doesn't matter if it's thin or thick!