Zhuang Qingshan: this Bean Bubble is A Bit Cool, and The Fillings are Layered on Top of Each Other to Create A Super Warm Winter Steamed Stuff
1.
The baby cabbage is blanched and chopped beforehand, and the water is squeezed.
2.
Add salt to taste
3.
pepper
4.
A little sesame oil
5.
Mix well
6.
Tofu with oil is all two
7.
Fill in the baby dishes with a good taste
8.
Filled and compacted
9.
In the soup plate
10.
Soaked small flower mushrooms with water, add vegetarian oyster sauce
11.
soy sauce
12.
pepper
13.
Right amount of dry starch
14.
Mix evenly
15.
Steam in the steaming cabinet for half an hour
16.
Pour proper amount of water into the pot
17.
Add soy sauce
18.
sugar
19.
salt
20.
Adjust the taste
21.
After boiling
22.
Pour it in a soup plate filled with oily tofu
23.
Take out the steamed mushroom sauce
24.
Place the mushrooms on top of the oily tofu
25.
Topped with sauce
26.
Put it in the steaming cabinet and steam for 8 minutes
27.
Put it in the steaming cabinet and steam for 8 minutes
28.
Finished product
29.
Finished product
Tips:
1. Oily tofu with uniform size will look better.
2. The small flower mushroom sauce can be steamed in advance, so that the aroma will be stronger, and if there is plenty of time, it will be more delicious if steamed for 1 hour. -----Suxinju Jingzhuang Qingshan
