Scallop Salted Bean Curd

Name: Scallop Salted Bean Curd
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g soy; 3060ml water; 4g Lactone Tofu; 1 piece You Tiao; a little Mustard; a little Seaweed; 15g Cooked scallops; 2g chopped green onion; 2 tbsp Fresh soy sauce; 1 teaspoon Spicy oil

by Xianger Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Tofu is sweet and savoury. You don't need to stick to one style when you make it at home. You can change some condiments and ingredients according to your own preferences. It just happened to have steamed scallops, so I added it to give it a salty and delicious taste. It was great, and every bite was very enjoyable.

Scallop Salted Bean Curd

1. Wash the soybeans, and stir the lactone with 60 ml of water until it melts

2. Pour the soybeans into the wall-breaking machine and add water to choose pure soy milk

3. After the time is up, filter the soy milk and let it stand until the soy milk is about 85 degrees.

4. Pour the lactone water into the pot, then pour the soy milk into the lid and let stand for about 20 minutes until it is set

5. Look at the tender bean curd

6. At the same time, prepare the ingredients, mix the fresh soy sauce and spicy oil well, chop fried dough sticks, mustard greens, chopped green onion, seaweed, lift and steam the scallops.