Golden box, white jade, red-billed green parrot
Ingredients: salt,tofu,carrots,chicken breast,water starch,green onion,ginger,fine sugar,chicken powder,white pepper,scallion,green peas
Recipe Recommendations
- tofu 一块400 grams
- chicken breast 120 grams
- carrots 40 grams
- green onion 15 grams
- ginger 10 grams
- green peas 12 capsules
- chicken powder 5 grams
- salt 5 grams
- fine sugar 3 grams
- white pepper a little
- scallion 3 grams
- water starch appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- senior
Steps for Golden box, white jade, red-billed green parrot
1
All ingredients.
2
Dice the chicken breast.
3
Put it into the food processor together with the green shrimp with the mud sausages removed.
4
Add chopped green onions and ginger, rice wine, salt, salad oil, white pepper powder, a little chicken powder and appropriate amount of water in the cooking machine.
5
Beat at high speed for 1 minute to make the mixture into a meat paste.
6
Remove the meat paste from the processor for later use.
7
Change the knife and cut the tofu into eight evenly divided pieces.
8
Heat a frying spoon on fire, add peanut oil and start frying tofu.
9
Fry both sides until golden brown.
10
Remove the fried tofu.
11
Let it cool slightly and use a knife and teaspoon to empty your heart.
12
Stuff the beaten meat paste into tofu.
13
Dip your fingers in clear water and smooth.
14
Garnish the brewed tofu with green peas and fresh walnuts, and gently press firmly.
15
Wash the rapeseed heart, use a knife to gently cut the cross knife on the top of the cabbage heart, and then insert the long diamond-shaped pieces of carrot that have been cut beforehand into the cross mouth.
16
Bring the steamer to a boil over high heat, put the tofu into the cage and steam for 10 minutes.
17
.....
18
During steaming tofu, stir spoonfuls of hot water to boil, add salt, white pepper powder, and a little chicken powder to season.
19
Then add a little scallion oil and add the cabbage to heat and remove.
20
After steaming the tofu, take out the grading plate.
21
Wrap the edge with the blanched cabbage.
22
Heat the frying spoon again, add appropriate amount of water, add chicken soup slices to boil, season with salt and white pepper powder, add a drop of rice wine to thicken with water starch, and then add a little onion oil.
23
Pour the sauce evenly over the tofu and cabbage hearts and finish. Serve at this time.