Seafood flavor steamed tofu

Overview

This is a semi-artisan dish that seems simple but is actually quite time-consuming. In fact, this dish can be made quickly if the food is processed in an orderly manner. I really don’t know what to write😞

Tags

• hot dishes
• home cooking
• children
• lunch
• 1 piece of ginger
• abalone juice
• chicken sauce
• chicken powder
• cornstarch
• crab sticks
• fat tofu
• garlic
• jie lan gu
• onion white
• pine nuts
• scallops
• sugar
• carrot
• shrimp

Ingredients

Steps

1. 1 Raw materials

   

2. 2 Use less seasoning and cornstarch

   

3. 3 Soak the scallops in cold water for 4 to 5 hours and then press into shreds. Cut the green onions into sections of about 1.5cm. Peel the shrimps. Peel the carrots and melon bones and cut them into diamond shapes. Cut the crab sticks into cubes. 1 piece of ginger and slice the garlic.

   

4. 4 Take a pot, add water and heat to 90 degrees, add diced tofu

   

5. 5 After the water boils, cook for about 1 minute and pour out onto a plate. The purpose of passing water is to remove the green bean smell

   

6. 6 Boil the pine nuts in a pot of cold water until the water boils, continue to cook for 1 minute, turn off the heat, soak for 4 to 5 minutes, drain the water, and fry slightly until crispy and fragrant. (Blanching can remove the miscellaneous smell of pine nuts. When frying any nuts, you need to blanch them to avoid over-frying.) At this time, pour boiling water into the tofu to increase the temperature of the tofu.

   

7. 7 Boil the water, add oil, and blanch the diced carrots for 1 minute. I'm afraid the carrots won't be steamed until they're cooked, so you can omit the ones you can tolerate. Turn off the heat, put the shrimps into the water for a while, take them out and put them into the salt and ice water. (This will make the dehydrated shrimp meat become firmer)

   

8. 8 Heat a pot and add oil. First add the ginger slices and sauté until 50%. Add the garlic slices and continue sautéing until golden brown. Remove the oil. Leave the oil in the pot (garlic is more irritating than ginger, so lower the heat slowly. The fragrance can be fully sautéed over low heat. High heat will easily burn it)

   

9. 9 Add dried beetroot and stir-fry slowly over low heat until slightly golden. Do not over-fry as it will become tough and hard and affect the taste

   

10. 10 Cut the shrimps into cubes and put them in a bowl. Add diced carrots, diced crab sticks, 1 tbsp chicken powder, 2 tbsp chicken juice, 3 tbsp abalone juice and mix well

    

11. 11 Pour out the water from the tofu, and pour in the mixed cubes evenly to add flavor. Sprinkle with pine nuts and dried beets. Sprinkle a few sugar and a little cornstarch to make the soup in the pot thicker and look better.

    

12. 12 After the water boils, put it into high heat and steam for 8 minutes

    

13. 13 After 8 minutes, turn off the heat, add the green onions, cover and simmer for 40 seconds

    

14. 14 Appreciation of the finished product

    

15. 15 Appreciation of the finished product