Yipin tofu
A product of tofu has a delicate taste, soft, tender, delicious, and rich nutrients. It is most suitable for babies and the elderly without long teeth.
Recipe Recommendations
- tofu appropriate amount
- chicken breast appropriate amount
- shrimp appropriate amount
- egg white appropriate amount
- seasonings appropriate amount
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Yipin tofu
1
Cut 200g of tofu to remove the skin, filter with a mesh sieve, remove the residue and form minced tofu; 200g of chicken breast meat is peeled and removed from the muscles, slice into thin slices and float off with water to remove the blood.
2
Chop green onions, ginger and garlic, add 100ml of cooking wine and soak for later use.
3
Remove the sand thread and wash 100g of shrimp, place half with the chicken, and beat it into chicken shrimp minced with the back of the knife.
4
Add cooking wine soaked in green onions, ginger and garlic to melt the chopped meat, add 2 egg greens, add MSG, salt, and pepper, mix well, and stir vigorously with an egg beater.
5
To ensure a smooth taste, remove the fascia wrapped around the egg beater while whisking.
6
Take a flat plate, carefully apply lard evenly on the plate, and pour the mixed tofu into the plate. Put it into a steamer and steam for 4-6 minutes over medium heat, take it out when the surface of the minced meat has just solidified, use cooked ham, chicken egg yolk, lettuce leaves, nostoc, etc. on the minced meat to form patterns such as fish, insects, flowers and birds. Put it on the pan and continue to steam for 5-7 minutes.
7
Put the frying pan on fire, add about 400 ml of chicken soup, add salt and monosodium glutamate, boil the green vegetables (you can also choose other vegetables according to your preference) and the other half of the shrimp, pour them into a large soup bowl, and then steam the tofu into the soup bowl and float on the soup noodles. Serve.