"golden Lucky Bag" Made with Yuzi Tofu
1.
1. Fry the diced fresh mushrooms, diced carrots, and celery in the pot first.
2.
2. Mix all the fillings, add chicken essence, cornstarch and pepper to taste for later use.
3.
3. First cut off the pointed end of Yuzi Tofu, and then carefully squeeze it out from the tail to keep it as complete as possible.
4.
4. Fry the jade tofu until the surface is golden, drain the oil and let cool.
5.
5. Carefully dig out the middle part into a bag shape.
6.
6. Stuff in the stuffing, and fasten the mouth with hot soft green onions (or leeks). 7. After brewing, steam on high heat for about 10 minutes, and pour out the excess juice.
7.
8. Cook broccoli and fresh mushrooms with boiling water, drain and serve.
8.
9. Boil the gorgon juice and pour it on [Gorgon juice: abalone juice or oyster sauce, sugar, soy sauce and corn starch water]
Tips:
1. The most difficult part of this dish is that the yuzi tofu is squeezed out of the bag. Be very careful, otherwise it will not break into a bag.
2. The diced pork can be changed to diced shrimp, which is more delicious.