Today, I share the practice of a dried tofu meatloaf, which is chewy and chewy, and is filled with new meat. It is both beautiful and delicious. The following is a detailed introduction to the practice of this dish. The ingredients are dried tofu, shallots, ginger, carrots, eggs, lean meat, and seasonings are salt, thirteen spices, sesame oil, and soy starch. Then, the ingredients are processed, and the lean meat is sliced first, then chopped into minced meat with a knife, and the carrots are cut into fine powder. Chop shallots into fine powder, ginger into fine powder, put them all together with minced meat to start seasoning, add one gram of thirteen spices, add three grams of soy sauce, add one gram of salt to taste, add two sesame oils, stir and melt the seasoning evenly, and then marinate 10 minute.
10 minutes later, beat half an egg white in the meat stuffing and add 5 grams of dry starch and mix well, which will increase the saturation of the meat stuffing and make it difficult to disperse when steaming again. After cleaning, the whole piece of dried tofu is laid flat on a dark board, and the meat stuffing is put in to smooth it slowly, and the six threads are only put in the middle, and the spare space around it is slowly rolled up, while curling and pressing. After rolling, a few holes are punched with a toothpick to facilitate the exhaust, and then the whole roll is put into a steamer, painted and covered, and steamed over medium heat 15 minutes. /kloc-after 0/5 minutes, the outlet is cooled, and when it is not hot, it is cut into two-centimeter-wide pieces and can be served on a plate. Ok, we have finished the dried tofu meat roll. I hope you like it.