Steamed Tofu with Scallops
by Chishang Xiaomi
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Raw material map
2. Cut the soft tofu into small pieces and put on a plate. The scallops are soaked and shredded and sprinkled on the tofu. Wash the goji berries and cut into shreds of ginger and garlic.
3. Put the plate in the steamer, boil water on high heat and steam for seven or eight minutes
4. Put the wolfberry in and steam for about 5 minutes
5. In the process of steaming the tofu, you can make the sauce. Mix the ingredients mentioned in the seasoning except the ginger and garlic, and pour in the clear oil in a separate pot to heat up. After the ginger and garlic are fragrant, pour the oil into the mixture. Stir evenly in the liquid. The sauce is ready.
6. After the tofu is steamed, take it out of the pot and pour the sauce evenly into the tofu.
Tips:1. The ginger and garlic shreds used in the sauce were not picked out, and the scallops were not found when eating. Hee hee, pay attention next time;
2. Less scallops are put in. The raw material is thinking that adding too much scallops will overwhelm the umami flavor of tofu. As a result, you can't find the taste of scallops. Only when you eat scallops, you can taste the smell of fishy scallops. It is recommended that students who do it can put one third more without any problem (I bought the one with a thick little finger);
3. The steaming time of wolfberry is just right, the grains are full, and it tastes sweet. It tastes great with tofu;
4. Soak the soft tofu in salt water for half an hour before making it. It is not easy to burn.
