New Pregnant Tofu
by Gong's Private Food
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Raw material map: I forgot to take a photo of the kelp buckle. Let's add one.
2. Kelp buckle, soak in water, and then rinse repeatedly to remove the salt on it and set aside.
3. Wash enoki mushrooms and set aside. Cut the tofu into pieces.
4. Put the oil in the pot and when the oil temperature reaches 60% hot, add tofu and fry it to make the surface golden yellow and have a hard shell.
5. After removing it, let it cool until the surface becomes soft.
6. Take the tofu side, use scissors to cut into small square mouths smaller than the tofu noodles, and use a snack spoon to empty the tofu heart inside.
7. Put soy sauce, cooking wine, chopped green onion, ginger, salt, monosodium glutamate, sesame oil, cornstarch in the pork trap. Mix well.
8. Stuff the mixed meat into the tofu separately.
9. Stuffed with meat, just as good as the tofu mouth.
10. Glue cornstarch on the side of the tofu paste.
11. After the cornstarch is glued, let it stand for 5 minutes to make the meat and cornstarch fully fuse.
12. Continue to heat up the oil in the pot, and fry the tofu in the oil again to make the sealed side of the tofu firm and remove it.
13. Why can't you tell that there is meat in it?
14. The pumpkin is steamed, put in the soymilk machine, add water, and make a puree
15. Put pumpkin puree and water in the pot, add oil, salt, monosodium glutamate, and tofu and cook on medium heat for 15 minutes.
16. Add enoki mushrooms and kelp buckle after 15 minutes, cook for another 2 minutes, add sesame oil, and remove.
17. The delicious pregnant tofu is ready, it's pretty.
18. Because there is meat in the tofu, it is named (pregnant tofu). The fillings in the tofu can be customized according to your preference.
Tips:It’s autumn. It’s delicious. Please try it!
