Chinese Food
Steamed Yuzi tofu with scallops and leeks
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Steamed Yuzi tofu with scallops has been made before, but it's the first time to think of seasoning with spring chives and garlic in the sauce. In addition, the end of spring leek unexpectedly tastes better. To eat this way, you need to use a large spoon. You need to make sure that you can net tofu, scallops and soup at the same time when you go down one spoon. After eating, a xiansen in the family suddenly looks bright and slightly stooped. He sincerely says thank you for your hospitality. After a moment's hesitation, I also leaned back to him - thanks for your patronage. Ha ha. If a dish can make the person who has eaten it immediately become Shen and Xi, isn't it worth trying?
Cooking ingredients
Cooking Steps
Step1:Rinse scallops. Dry with kitchen paper. Slice Yuzi tofu into 1.5cm thick slices. Chop garlic. Chop leek. Salt, starch, add water and mix well. (scale is about 1-2.5
Step2:Put the tofu slices on a flat plate. Put the scallops on the tofu slices. Put them in a steamer with cold water. Steam over medium heat for about 5 minutes and turn off the heat.
Step3:Start another wok. Heat the wok and add some oil. Under the oil heat, stir fry the garlic on a low heat. Wait until the garlic is golden yellow. Add a little taste. Add starch water and leek powder. Slowly stir with a shovel until it is thick. Turn off the heat. Pour evenly on the steamed scallop tofu.
Cooking tips:There are skills in making delicious dishes.
