Teppanyaki homemade seafood tofu
Ingredients: egg, lactone tofu
Accessories: crushed Yaozhu, light soybean milk, green shrimp, crab fillet, onion, minced garlic, Lee Kum Kee hot sauce, homemade seafood soup, caviar, wooden fish flowers, organic celery, etc
Seasoning: chopped ginger, flower pepper, chili noodles, chicken essence, monosodium glutamate, sugar, rice vinegar, pepper, etc
Operation Procedure:
1, make tofu, with 27 * 34 stainless steel porcelain plate, the amount of 6 parts of the mixture in the porcelain plate, of which Yaozhu tear into silk, shrimp chopped into mushrooms, crab fillet cut into silk, simply adjust the bottom flavor, put on plastic wrap, basket over medium heat and steam for 20 minutes, simmer for 10 minutes.
2, fried tofu, you can make 6 parts, take 1 part, change the knife to 12 pieces, fry in the frying pan to set the shape.
3: Make, preheat the 14-inch rectangular iron plate, sauté the onion and set aside. At the same time, use Lee Kum Kee hot sauce and seafood soup to mix the sauce, beat the thin mustard for later, put onions on the iron plate, neatly stack the tofu, sprinkle with fish roe sauce, and then garnish with wooden fish flowers, and finally sprinkle with organic celery minced, to the private dining table, the waiter pours the juice into the middle of the tofu, steaming.
Precautions and operation points: Steamed tofu must control the size of steam, not overheating. The iron plate should be hot enough, the juice effect in the box is better, but be careful not to affect the guests, you can operate on the table, wait for the steaming to slow down after the table, the onion base when the oil is less the better, the juice oil is a little more, easy to use peanut oil.