Steamed Tofu with Seafood Flavor

Name: Steamed Tofu with Seafood Flavor
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece tofu; 25g Pine nuts; 10g Dried scallops; 2 pieces Crab sticks; 5 bars shrimp; 1 stage carrot; 1 stage Jie Lan Bone; 1 garlic; 1 piece 1 slice of ginger; 2 stages very light blue; 1 spoon Chicken noodles; 2 spoons Chicken sauce; 3 spoons Abalone juice; 1 spoon Sugar; 1 spoon Corn flour

by Love cooking D greedy cat

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

This is a semi-handmade dish that seems simple and time-consuming. In fact, it can be done quickly if it is processed in an orderly manner in the food village. I really don’t know what to write 😞"

Steamed Tofu with Seafood Flavor

1. raw material

2. Seasoning less cornstarch

3. Soak the scallops in cold water for 4 to 5 hours and then press them into shreds. Cut the green onion into sections about 1.5cm. Remove the shells from the shrimp, peel the carrot and cut the bones into diamonds, cut the crab fillet, 1 slice of ginger, and slice the garlic.

4. Take a pot and add water to boil to 90 degrees and add the diced tofu

5. After the water is boiled, boil for about 1 minute and pour it on the plate. The water is used to remove the green bean taste

6. Boil the pine nuts in a pot under cold water until the water boils and continue to cook for 1 minute. Turn off the heat and soak for 4~5 minutes. Pour and drain the water, then fry it slightly until fragrant. (Boiled water can remove the smell of pine nuts, and any nuts need to be blanched to avoid over-frying) At this time, pour boiling water into the tofu to increase the temperature in the tofu.

7. Boil the water, add oil, add the diced carrots and blanch them within 1 minute. I am afraid that the carrots will not be steamed until later, so you can omit those that are acceptable. Turn off the heat and put the shrimps in the water for a while and then put them in the salt and ice water. (This will make the shrimp meat become firmer after dehydration)

8. Heat up a pot and add oil. Use low heat to add the ginger slices and sauté until 50% of the heat. Add the garlic slices and continue to saut until golden. Leave the oil in the pot. Fully sauté the incense, the fire will burn easily)

9. Add scallops and stir-fry slowly over low heat until they are slightly golden. Don't over-fry, it will become tough and firm, which will affect the taste.

10. Dice the prawns and put them in a bowl. Add carrots, dices, blueberries, crab fillets, add 1 spoonful of chicken powder, 2 spoons of chicken broth, 3 spoons of abalone broth, and mix well

11. Pour the water in the tofu, evenly pour the mixed diced diced to taste, sprinkle with pine nuts and scallops, sprinkle a few pieces of sugar and a little cornstarch to make the soup thicker.