【Features】 Tender and soft, delicious and delicious.
Image from the web
【Ingredients】 A piece of large tofu, 50 grams of spinach core, 50 grams of egg white, 20 grams of cooked lean ham (if not, what sausages, bacon, ham sausages can also be, the taste may not be as good as ham).
【Seasoning】 10 grams of large oil (that is, lard, large oil is a civilized word), 20 grams of chicken fat, 5 grams of salt, 5 grams of monosodium glutamate, 1 gram of pepper, 20 grams of cooking wine, 30 grams of wet starch, 200 grams of chicken broth.
--Most of the main ingredients and ingredients are given a ration, in fact, I personally feel that the use of controlled ingredients and spices limits the transformation of food decay into magical changes, and I think a word said by the ancestors is very good - moderate!
【Production process】
(1) Remove the coarse skin on the surface of the tofu and make it into a puree (in fact, the tofu is broken, the finer the better). Mince the ham. Wash the spinach core.
(2) Take egg whites, 5 grams of salt, 3 grams of monosodium glutamate, pepper, 10 grams of cooking wine, 20 grams of wet starch and stir well with tofu puree.
(3) Use a small spoon, smear with large oil to squeeze the tofu puree into balls (rub the balls), then press flat with your hands, sprinkle with minced ham, steam for 5 minutes, take out and rinse with soup.
(4) Bring the chicken broth to a boil and add the spinach core, then add the tofu balls, cook over high heat to make a thorough dish, and then drizzle with chicken fat.
This dish is sichuan cuisine
There is something that is not welcome to point out