By the 80s private kitchen by Nan wood
<h2>Royalties</h2>
Beef filling 50g
Tender tofu to taste
Coriander, 1 shallot and ginger
2 eggs
2 shiitake mushrooms
Half a carrot
Spinach seedlings to taste
<h2>Practice steps</h2>
1, spare materials, as shown in the picture, spinach with young seedlings, no more than a palm that can not be replaced by slices such as vegetable hearts, tofu is really divided into a lot, in my case there is a honeycomb of the north tofu, delicate south tofu divided into three kinds, (here choose a large piece, tender and easy to cut) and inner fat tofu (not recommended)
2: Boil the salt in the pot, add shiitake mushrooms and blanch the water to remove the purine, and the carrots to break the raw
3: Blanch the tofu to remove the bean smell
4, spinach seedlings blanched water to remove oxalic acid, here it is recommended that all ingredients first blanched and then cut, have seen other methods are first cut and then blanched, to be honest salvage is a big project, for the temper to first blanch the water in the cut
5: Add the beef filling to the appropriate cooking wine, green onion and ginger water, pepper water, salt, chicken essence, soy sauce oyster sauce, minced black pepper, stir well and cut other ingredients into small cubes
6: Dice, as shown in the picture, two eggs, egg whites and yolks apart, with egg whites
7: Add sliced ginger and green onion to another pot of cold water, beef and skim off the foam
8: Add the ingredients, salt, chicken essence, water starch, and fly into the egg whites
9, put an appropriate amount of white pepper, sesame oil, finished products
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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