Material
Tofu puff: 500g
Pork filling: 200g
Shrimp: 100g
Onion, ginger and garlic: appropriate amount
Salt: appropriate amount
Soy sauce: appropriate amount
Cooking wine: appropriate amount
Starch: appropriate amount
Egg white: appropriate amount
Sesame oil: appropriate amount
step
1.Prepare ingredients
Wash the tofu puffs, cut them into 2-3 cm wide sections, use a knife to make an opening in the middle, scoop out the hollow part of the tofu puffs and set aside. Peel the shrimps and cut into small pieces. Chop onion, ginger and garlic into mince.
2. Make the fillings
Mix the pork filling, shrimp pellets, minced onion, ginger, garlic, salt, soy sauce, cooking wine, starch, egg white, and sesame oil and stir evenly to make the filling.
3. Fill tofu puffs
Fill the hollow part of the tofu puffs with the prepared stuffing until the tofu puffs are eight-quarters full.
4. Steamed Yong Tau Foo Pao
Put the filled tofu puffs into a steamer and steam over high heat for 10-15 minutes.
5. Loading the plate
Take out the steamed Yong Tau Foo Pao, place it on a plate, drizzle with appropriate amount of sesame oil, and sprinkle with chopped green onion.
Tips
When purchasing tofu puffs: Choose tofu puffs that are white in color, delicate in texture, and have no peculiar smell.
When filling the tofu puffs, do not overfill the fillings, otherwise it will affect the steaming effect.
When steaming Yong Tau Fu, the heat should be moderate and the time should not be too long, otherwise it will affect the taste.
You can add an appropriate amount of chili pepper, Sichuan peppercorns and other seasonings according to your personal taste to enhance the taste.