Tofu carved fish colorful vegetable cup
Ingredients: soy sauce,chicken essence,salt,lettuce,carrots,onion,sesame oil,bean curd puff,seaweed bud
Recipe Recommendations
- bean curd puff appropriate amount
- carrots appropriate amount
- seaweed bud appropriate amount
- lettuce appropriate amount
- salt appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Tofu carved fish colorful vegetable cup
1
Thaw the eagle fish.
2
Soak tofu, lettuce, seaweed sprouts, and carrots.
3
Chop the carved fish into mud.
4
Add soy sauce, salt, sesame oil, chopped green onion, and chicken essence to taste and marinate for a while.
5
Cut one side of the tofu bubble, dig out the tofu in the middle, and make a box.
6
Chop the dug tofu and place it in the fish paste.
7
Stir well..
8
Chop other ingredients, add a little salt, and mix sesame oil well. Set aside
9
Fill the carved fish paste into the bottom layer of the tofu box, about two-thirds of the place
10
.......
11
Top with other chopped vegetables and place on a plate.
12
Cover with plastic wrap, put water in the steamer, heat on high heat until the water boils, place on a plate, and steam for 8 minutes over medium heat.Tofu carved fish colorful vegetable cup Make Tips
1. Be careful not to break the box when scooping out the tofu.
2. Pack the fish paste firmly when filling it to prevent collapse after steaming.
3. Cover the plate with a layer of plastic wrap to prevent condensation from dripping in and diluting the flavor.