accessories: watermelon seeds (fried) 2g chicken breast meat 15g ham 15g shrimp 15g scallops 1g mushrooms (fresh) 3g walnuts 2g pine nuts (fried) 3g chicken 15g egg white 75g

seasoning: salt 5g monosodium glutamate 3g milk 25g starch (broad bean). 2 grams of chicken oil 1 grams of lard (refined) 3 grams of coriander 1 grams of each appropriate amount < P > The practice of eight-treasure tofu:

1. Remove the upper skin of tender tofu, put it on clean gauze, squeeze out tofu juice (bean dregs are not used), and put it into a big bowl;

2. Wash the chicken breast, cook it in a pot, and chop it into powder;

3. Cut the cooked ham into powder;

4. Wash the scallops, steam them in the pot and cut them into powder;

5. remove the stems of the mushrooms, wash them and cut them into powder;

6. Peeling walnuts, taking their kernels and pine nuts, frying them in hot oil respectively, and taking out and draining oil;

7. Wash the chicken and chop it into minced meat for later use;

8. Add refined salt and egg white into the bean curd juice, stir well, add fresh milk, minced chicken, wet starch and monosodium glutamate, and stir well;

9. Add scallops, shrimps, minced chicken, etc. into tofu and mix well;

1. Wash the wok, put it on a high fire, slide the wok with oil, add cooked lard, transfer 2ml of clear soup into the tofu, pour it into the wok, and stir it continuously with a spoon for about one minute;

11. Add lard and place it on medium fire, and stir until the tofu turns jade white, that is, leave a little leftover of ham, walnut kernel, pine nut kernel, melon kernel, etc., and put the rest mushroom powder into it and mix well;

12. After stirring, put it into a tall bowl, sprinkle the remaining ham and other final ingredients, put clean coriander leaves and pour cooked chicken oil.

for more information about babao tofu, please see Mint.com food bank /shiwu/babaodoufu3.