Tofu Box
1.
Dice pork, winter bamboo shoots, sea rice, fungus, leeks, tomatoes, and cucumber.
2.
Cut the tofu into 5 cm long and 3 cm wide pieces (I cut a bit bigger).
3.
Put oil in the pot, and when it is 80% hot, fry the tofu piece by piece.
4.
Remove the tofu when it is deep-fried until golden brown.
5.
Leave a little oil in the spoon, stir-fry with minced green onion and ginger, add the diced meat and stir fry.
6.
Pour in the sauce (soy sauce, cooking wine, water), then add sea rice, winter bamboo shoots, fungus, clear soup, and a little salt. Fry until mature and turn off the heat.
7.
Then pour in the diced chives and the fried fillings and mix well.
8.
Put the fried fillings into a bowl.
9.
Cut the fried tofu cubes into a box shape with a horizontal slice on the top of each cube (one side is connected).
10.
Open the lid and dig out the soft tofu inside.
11.
Fill the tofu with the fried eight-treasure meat filling.
12.
Put the tofu with the meat filling in the steamer and steam for about 3-5 minutes, take it out and set aside.
13.
Put the oil in the pot to heat up, add the onion, ginger, and garlic to explode the aroma.
14.
Add the diced cucumber, diced tomatoes, soy sauce and clear soup to a boil.
15.
Add a little water starch to boil, then add a little sesame oil.
16.
Finally, pour the soup onto the steamed tofu box.