Name: Milk Scallop Tofu
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 150g Soft tofu; 75g milk; 15g Dried scallops; 25g Shiitake Mushrooms; 75g Egg white; 10g Ham; 10g pea; 2g salt; 5g Water starch; 8g Cooking Wine; 15g Corn oil; Some Fresh soup; Some chopped green onion

Milk Scallop Tofu

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

High-quality protein is also called complete protein, or high biological value protein. It contains a complete range of essential amino acids in sufficient quantity and appropriate proportions, that is, its amino acid pattern is close to human tissue proteins, which is extremely beneficial to the human body.
Tofu, milk, and scallops are all rich in high-quality protein, and when combined together they complement each other and can play the complementary role of protein.
The ham is relatively salty, so there is no need to add salt or less salt in the soup.

Milk Scallop Tofu

1. Ingredients: 150g soft tofu, 15g scallops, 75g milk, 25g shiitake mushrooms, 75g egg white, 10g cooked ham slices, 10g peas, 2g salt, 8g cooking wine, 5g water starch, corn 15 grams of oil, appropriate amount of fresh soup, appropriate amount of chopped green onion

2. Wash scallops and soak in warm water.

3. Wash and slice shiitake mushrooms.

4. Beat the egg whites, add milk, and mix well.

5. Add half of the cooking wine, salt, and stir well.

6. Add tofu and mash.

7. Stir well.

8. Load it into a deep dish.

9. Put it in a pot of boiling water and simmer for about 15 minutes.

10. Take out thoroughly.

11. Use a knife to cut into diamond-shaped blocks.

12. Add the other half of the cooking wine, fresh soup, and oil to the scallops, and steam until soft and rotten.

13. Pour into the pot.

14. Add ham, shiitake mushrooms, peas and bring to a boil.

15. Pour water and starch to thicken.

16. Stir constantly to make a slightly thick gorgon juice. Get the pot.

17. Pour the tofu on the plate, sprinkle with chopped green onion, and serve while hot.

Tips:
Scallops can be replaced with sea rice and shrimp skins. But scallops are the best.
When steaming tofu, the fire should not be too high, so as to prevent the tofu from steaming and affecting the taste.