Lotus Chicken Tofu

Name: Lotus Chicken Tofu
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 130g chicken; 130g tofu; Some pea; 1 piece Egg white; 1 small piece ginger; 1 stage Scallion white; 1 tsp White pepper; 1 tsp salt

by Shredded Potato Burrito

4.8 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

I saw this recipe on the Internet, and I liked it when I saw it.
The chicken meat is tender and delicious, but when cooked separately, it will have a little bit of fire. Tofu is delicate, nutritious and rich. Add tofu to the chicken, the chicken becomes more delicate and tender, it is really a delicacy suitable for all ages.

Ingredients

130g Chicken
130g Tofu
Some Pea
1 piece Egg White
1 small piece Ginger

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1 stage Scallion White
1 tsp White Pepper
1 tsp Salt

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Lotus Chicken Tofu

1. Materials are ready. Soybean curd should choose brine north tofu. Choose chicken breast for chicken. If the peas are cooked

2. Chop the chicken into puree. In the final stage, chop the green onion and ginger together with the chicken, so that the taste of green onion and ginger can be more integrated with the meat

3. After seeing the green onion and ginger and the minced chicken, put the soybean curd on the meat filling, pat with the back of a knife, and chop until it melts into the chicken.

4. The mixed chicken tofu melts very delicately

5. Add white pepper and salt

6. Put in an egg white

7. Stir well

8. Take a few small baking molds and coat them with a layer of olive oil

9. Fill the container with the mixed chicken and tofu filling. To smooth out

10. Garnish the peas on the chicken

11. Boil water in the steamer and put it in the mold. Gai Yan. Steam for 15 minutes after SAIC

12. After steaming, it will be demoulded if you touch

Tips:
Chop the green onion and ginger together with the chicken later, so that the taste of green onion and ginger can be more integrated with the meat.
Choose dried peas to soak in advance, or use cooked crispy peas.
Choose the white part of the green onions because they are white.