冬菜猪肉蒸豆腐 Dong Chai Meat on Toufu

  • Prep Time
  • Cook Time
  • Type
  • View
    713

材料A:

冬菜50克(洗净,沥干后切碎)、肉碎400克、生抽1汤匙、粟粉1/2汤匙、胡椒粉适量

材料B:

做法:

1.把豆腐上面的皮切除,蒸5分钟,取出沥干。

2.将材料A拌匀放在豆腐上。(图1-4)

3.放入蒸锅内蒸15分钟。(图5-6)

4.取出趁热与白饭一同食用。

INGREDIENTS A:

50g dong chai(washed, drain and chopped), 400g minced meat, 1 tbsp soy sauce, 1/2 tbsp corn-flour, pepper to taste

INGREDIENTS B:

2 pieces white toufu

METHOD:

1.Trim off the harder skin of toufu, steam for 5 minutes, remove and drain.

2.Mix ingredients A and place on top of the toufu. (pic 1-4)

3.Put into steamer and steam for 15 minutes. (pic 5-6)

4.Remove and serve hot with rice.