Ingredients
100 grams of edamame, 80 grams of sherry red, 70 grams of bamboo sheng meat, several pieces of tofu skin, 100 grams of cold potatoes, 50 grams of celery, 1 large cup of vegetarian broth.
seasoning
A, a little salt, sugar, corn oil 50 grams B, salt, vegetarian chicken powder 1/2 tbsp each, too white powder, sesame oil a little each, corn oil 50 grams
Operation
1: Cut the cold potatoes into strips, chop the snow red, dice the bamboo sheng meat, soak the goji berries in water, wash them, put them together in a pot and sauté, add 1 tbsp of vegetarian broth, mix well under ingredient A, pour into the plate and let cool, as filling.
2: Cut the tofu skin into 10 cm square sheets, soak in vegetarian broth for 10 minutes (make the texture smooth and soft), and drain. Spread out each tofu skin, put 1 tbsp of fried vegetarian stuffing in the middle to make an egg shape, tear the celery into strips, tie the tofu buns tightly, bottom down, smooth side up, steam in the steamer basket for 3 minutes, remove the button plate.