Description:The style of cooking is classified: Shandong cuisine | Soyfood | Weight-reducing recipe Taste: Clear and fresh Make the degree of difficulty : Ganish food (intermediate ) Make time: 30 minutes The materials: 750 grams of bean curd, chicken , pork ,... Bean curd case

• The style of cooking is classified: Shandong cuisine | Soyfood | Weight-reducing recipe
• Taste: Clear and fresh
• Make the degree of difficulty : Ganish food (intermediate )
• Make time: 30 minutes

• The materials: 750 grams of bean curd, chicken , pork , water send sea cucumber , water send dried scallop , water send mushroom , ham , shelled shrimp , dried mushroom respectively 30 grams, the ham is a stretch of 2 grams, 10 green beans, bamboo shoots are a slice of 2 grams, water is sent the mushroom slice 2 grams
• Condiment : 2 teaspoons of soy sauce, 3 teaspoons of cooking wine, 2 pieces of egg white, spring onions corn , ginger are fine and soft , spring onions oil , sesame oil , potato powder are each right amount.
• Case method of bean curd:
• 1, the mushroom , ham , bamboo shoots cut 1 centimetre size man to send chicken , pork , water, put the bowl. The sea cucumber cuts 1 centimetre size man, puts and rolls water and scalds the drip to do the moisture to the shelled shrimp , put bowl , send dried scallop well put bowl into , add salt , gourmet powder , cooking wine 2 teaspoon , egg white , spring onions ginger fine and soft , sesame oil it mixes thoroughly to be the filling material of eight treasures.
  2, put the bean curd into the pan to steam completely, take out and cut one 4 centimetres long , 2.5 centimetres wide , 3 centimetres high, amounts to 12 yuan.
  3, burn the hot pan, put the oil , when it is hot to 90% , enter the bean curd and fry when the peel is golden yellow pulling out in the oil cauldron, stick long place of about 0.3 centimeters one of one of bean curd to open with the knife, one side is joined , do not need the part, make into " the case lid ", raise and " cover " and dig out the tender bean curd in " case " , make into a hollow small " case ", eight treasures filling material that will and then adjust the good taste is put into case separately, put and enter putting in the pan and steaming and taking out well donly through water and urgent water in discs, the stock is retained for use.
  4, the stock is put in the pan, in addition, the soup , soy sauce , bamboo shoots slice , mushroom slice , green bean , ham slice , cooking wine , gourmet powder are boiled and rolled, wiping the foam of floating, thicken soup with water of the potato powder, in addition, the spring onions oil is homogenized, water it on the bean curd case.
• Note: