Tomato poached tofu is not only very pleasing to sell, but also has a very pleasant taste

Tomato poached tofu

The dish is a dish of smooth and delicate Japanese tofu cut into thin slices, sandwiched with a little meat filling in the middle, wrapped in egg skin, steamed and then simmered in a thick soup fried with tomatoes to make a semi-soup dish, which is not only very pleasing to sell, but also has a very appetizing taste.

Production Process:

1: Cut the Japanese tofu into thin slices, sandwich a little meat filling in the middle of each two slices, wrap the tofu with a trimmed egg skin, wear a toothpick to fix it to prevent scattering, steam it in a steaming box for 6 minutes, take it out to cool, and remove the toothpick for later.

2, put in the pot into the chicken fat 30 grams to 50% heat, under the tomato block 150 grams stir-fry until soft rotten, pour in 1000 grams of thick soup, high heat to turn into a low heat, down into the potato puree (potato peeled and cut into pieces, steamed into the steaming box and crushed into a puree) 50 grams, fried garlic 5 grams, salt 5 grams, monosodium glutamate, chicken essence 3 grams each stir well, under the tofu blocks 12, gluten blocks 50 grams, organic cauliflower 30 grams cook for a minute, from the pot into the pot, sprinkle chopped shallots to garnish.