How to make steamed and roasted fresh meat bean curd

In fact, many times, cooking not only makes you happy, but also cultivates your sentiments and allows you to relax. So sometimes we need to learn how to cook. Here is a recipe for steaming and roasting fresh meat and bean curd.

1. Prepare the ingredients

2. Dice fresh water chestnuts and shiitake mushrooms (1 pc.), cut autumn fungus into shreds, and dissolve the soup base with 10ml of boiling water to make chicken soup. Add salt, chicken powder, chicken soup, light soy sauce and chopped fresh water chestnuts, mushrooms, autumn fungus, and scallion and ginger water to the minced meat, mix together (do not beat the minced meat), then add half an egg white and mix well, and finally add salad oil.

3. Cut rapeseed and cherry tomatoes into two halves, cut shiitake mushrooms (1 pc) into six halves, boil edamame, rinse with cold water and peel out the beans, rinse the Japanese sushi tofu skin with clean water and cut it in two diagonally.

4. Tear open the Japanese tofu skin from the cut, fill it with the prepared meat filling (60% to 70% full), and seal the bottom.

5. Preheat the oven to 180 degrees (preferably with the steam and bake function), put in the wrapped tofu mooncakes, and steam and bake for about 6 minutes.

6. Blanch mushrooms, rapeseed, and cherry tomatoes (do not blanch them) in oil and salt water, then place them on a plate.

7. Put 4ml of salad oil, 13ml of abalone sauce and 30ml of water into the pot. After boiling, season, simmer over low heat to thicken, add 3ml of cooking oil, place the steamed bean curd buns next to the rapeseed, and pour the boiled abalone sauce on them.

The method of making the delicious steamed and roasted meat and bean curd that the editor introduces today is actually not difficult. As long as you try it carefully, you can achieve the effect you want and eat delicious food!