Steamed tofu with scallops
1. The shredded ginger and garlic used to make flavored juice was not picked out, and there was no dried shellfish when eating. Hee hee, pay attention next time;2. When there are fewer dried scallops, the raw material is to think that more dried scallops will cover the freshness of tofu. As a result, you can't find any taste of dried scallops. Only when you eat dried scallops can you taste a trace of fishy freshness. It is recommended that students who do this can put one third more (I bought the one with thick little finger);3. The time of steaming medlar is just right. The grains are full. It tastes a little sweet. It tastes great when you eat it with tofu;4. It is best to soak the tender tofu in salt water for half an hour before making it. It is not easy to burn.
Step 1 . Raw material drawing
Step 2 . Cut the tender tofu into small pieces and put them on a plate. Tear the scallops into shreds and sprinkle them on the tofu. Wash the medlar and set it aside. Cut the ginger and garlic into shreds and set it aside
Step 3 . Put the plate in the steamer, boil the water over high heat and steam for seven or eight minutes
Step 4 . Add the medlar and steam for about 5 minutes
Step 5 . In the process of steaming tofu, you can make flavor juice. Mix all the ingredients mentioned in the condiment except ginger and garlic. Start another pot and add the clear oil to heat it. Add the shredded ginger and garlic to stir fry until fragrant. Then pour the oil into the mixture and stir it evenly. The sauce is ready.
Step 6 . After the tofu is steamed, leave the pot and pour the sauce into the tofu.
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
