Grandma is a Zibo, Boshan tofu box and egg bag, which she used to do for her family during the Chinese New Year. When I was born, my grandmother was seriously ill. Unfortunately, I have not eaten the tofu box made by my grandmother. Following the parents of the grandmother, I taught me the practice of tofu boxes, refreshing tofu, rich stuffing, and finally splashing the juice, the thick taste of the family, becoming familiar and intimate. I have done it many times before, but I forgot to pass it to the kitchen. I think about it in the New Year. XD comes over and makes up!!=▽=
Prepare tofu, buy brine tofu, more solid, not easy to disperse
Cut the tofu into square pieces
Put the chopped tofu into the oil pan and fry until golden, remove and let cool
Stir the meat, the mushrooms, the fungus, the chopped green onion, the chopped green onion, the soy sauce, the salt (you can add a little shrimp, the taste to the individual), and mix well. It is best to do it in advance and marinate for a while.
Let cool the tofu block that is not hot, take a small knife carefully and cut a small cover (about half of the height begins to cross). Don't use too much force. On the one hand, the cover will fall off. On the one hand, the surface of the tofu block is hard but The inside is slippery, and excessive force will hurt your fingers. Just be careful (・ω< )★
Take a small spoon and dig out the tofu inside. Also be careful not to over-excavate the amount. Leave a proper amount of space to put stuffing.
Fill the marinated stuffing into the tofu box
Finally, pour a layer of starch water (to seal the lid when steaming), cover it
Put it on the plate, steam on the pan, and steam over the fire. Steaming for 15 minutes after boiling.
Finally, the broth part: put a proper amount of water in the pot, add a small amount of salt and soy sauce, and put a proper amount of vinegar according to your taste. After boiling the water, put the tofu box into the pot and cook it for a while (if it is taken out of the refrigerator) To cook more heat, then remove the plate, the soup in the pot continues to add starch water, knead into a thick sample, poured in the tofu box on the plate, if you like parsley, you can put a few leaves on the tofu box Pouring juice.
1, each tradition is different, the practice is slightly different. 2. If you do more, the remaining tofu can be smashed and dumplings to eat (・ω<) ★3, generally it is almost cooked for 15 minutes, but The specific time is still determined according to the stove of each kitchen. Within 10-20 minutes, uncovering one of them will reveal the maturity of the meat. 4. The steamed tofu box will have a certain amount in the plate. Moisture, it is best to pour out as soon as possible to avoid the tofu being soaked, remember to wear insulated gloves to avoid burns. =5, well-made tofu box, in addition to the day to eat, other can be installed in the refrigerator to refrigerate 6, the cover picture is the meat and mushroom stuffing previously done, in fact, put the fungus is also very delicious XD7, on the size of the cut tofu block ————Although the size is personal, but it is too big to be fried in the oil pan. It is not easy to make a box when it is too small. About ~ Well, sister papers are thinking about the kind of round makeup mirror that comes with it, a little smaller than it is OK. Han Paper thinks that your Yida is not your Yida. It is almost the same size when you put it horizontally and remove the cover part. (Clay) 8. The UP master has tried his best to finish it in detail. If there are any doubts, I am ready for a small whip. [Evil] ( ‵▽ ψ) ψ (Jokes.... Good New Year, this is the full year of the year. Dish XD