Baiyubei tofu plate

250 grams of fat and thin meat stuffing

50 grams of prunes.

Jiang Mo has a little chopped green onion.

Soy sauce, cooking wine, salt and sugar.

Pepper powder is a little bit

Steamed tofu with dried vegetables and meatballs

Soak dried plums in clear water for about 10 minute, rinse repeatedly, chop, steam with sugar, soy sauce and edible oil for 10 minute, and then cool;

Stir the meat stuffing with cooking wine, pepper, salt and a little sugar, add a little raw flour and soy sauce and mix well. Finally, add the processed dried prunes and mix well.

This amount can be made at least three times, and the remaining fresh-keeping bags are wrapped and frozen. For office workers, this semi-finished product is the best, and it is delicious when it is taken out and slightly processed.

Cut the white jade tofu into square thick slices with a thickness of 8 mm, put them on a plate, squeeze the minced meat prepared in the previous step into meatballs and put them on the tofu.

Put it in a steamer with high fire 12- 15 minutes. Sprinkle chopped green onion on the pan and serve.