Tofu Rolls with Scallion Oil and Pork Froth
1.
Ingredients: 400g of old tofu, 1 large sheet of thick bean curd, 2 scallions, 10g of green beans, 10g of diced carrots, 200g of minced meat. Accessories: 3 tablespoons of soy sauce, 1/2 teaspoon of salt, 1/2 teaspoon of chicken essence, 1/2 teaspoon of sugar, 10-15g corn starch, 1/2 teaspoon of pepper.
2.
Put the tofu in a large bowl 🥣 and crush it with a spoon 🥄.
3.
Except the tofu skin, pour all the ingredients and seasonings into a large bowl🥣.
4.
After stirring in one direction, continue to stir until it is strong.
5.
Spread the tofu skin, spread the tofu filling evenly on the tofu skin, and try to press it tightly with the back of a spoon 🥄. Except for the rolled side, leave some distance on the remaining three sides.
6.
Fold the two sides inward, then roll up from the bottom up, and put it on the plate 🍽.
7.
The Fangtai steamer selects the normal steaming mode 💨. When the temperature reaches 100°C, place the dish with the bean curd roll in the steaming tray, put it in the middle of the steamer, and steam for seven minutes to make the bean curd roll basically set.
8.
Take it out after 10 minutes, cut into sections 🔪, put the cross section up neatly, and continue to steam 💨10 minutes⏰
9.
Take another pot, put some green onions under cold oil, heat it over medium and low heat, boil the oil out of green onions, and the green onions will turn brown. Take out the steamed tofu rolls and drizzle with hot scallion oil.
10.
The memory of the ingredients awakens the sense of taste😋, the taste of the tip of the tongue carries the memory💡
Tips:
1⃣: After the tofu roll is basically shaped, it can be taken out and cut into sections~
2⃣: The taste is better after the scallion oil is added~
3⃣: The freshness of the ingredients can awaken the taste experience to the greatest extent~
