1. Puree chicken
2. Cut the tofu into small pieces and crush it with a spoon
3. Cross the bottom of the tomatoes with a knife to make it easier to peel
4. Scald the skin with hot water
5. Cut tomatoes into froth
6. Blanch the spinach in water and cut into froth
7. Mix the tofu, chicken puree, tomato froth and spinach froth
8. Add a little flour and breadcrumbs
9. Pour in the right amount of milk
10. Mix into a thicker batter
11. Non-stick pan, brush oil and heat on low heat
12. Use a spoon to round the batter
13. Fry on low heat for 3-5 minutes until golden brown on both sides
Tips:When peeling tomatoes, first use a knife to make a cross at the bottom and then blanch them with hot water. Peeling becomes very simple. When frying the chicken patties, use a low heat. If the heat is too high, the chicken inside may not be cooked, and the outside may have been fried.
