Stuffed Tofu Skin Parcels in Chicken Broth

Tag: Steam  
Difficulty: 1/5 ★☆☆☆☆  
Servings: 4

Mode Reference

Mode: Steam  
Temperature: 100°C  
Time: about 30 minutes

Nutrition Analysis (per 100g)

Energy: 167.9 kcal  
Carbohydrate: 7% | 2.8g  
Protein: 20% | 8.5g  
Fat: 73% | 13.7g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

Part A

• Thin tofu sheets: 150g (2 sheets, 30×60cm)
• Shepherd's purse: 200g
• Minced pork: 300g
• Cooking oil: 1g

Part B

• Egg: 50g (1 pc)
• Chinese five-spice powder: 1g
• Salt: 3g
• Light soy sauce: 10g
• Oyster sauce: 5g
• White sugar: 2g

Part C

• Concentrated stock: 32g (1 pc, chicken flavor)
• Boiling water: 300g

Cooking Steps

Step 1/7

Prepare the ingredients according to the required ingredients

Step 2/7

Boil the water in the pot, add oil, blanch the shepherd's purse for about 30 seconds, take out the cold water, squeeze out the water, and cut into pieces.

Step 3/7

Stir Part B, minced meat and shepherd's purse together evenly. Mix Part C until the thick soup is completely dissolved.

Step 4/7

Divide each thin louver equally into 8 pieces. Take one thin louver and place it in a diamond shape. Put the filling on the bottom third of the louver. Fold the sharp corners upward, then fold the left and right sides toward the middle, and finally roll it up until it is formed.

Step 5/7

Take a deep bowl, stack the louver buns neatly and pour the chicken juice on them

Step 6/7

Place the deep-mouthed bowl on the steaming tray, place it on the second level of the machine, fill the water tank with water, and set the Mode Reference settings on the appliance and start cooking.

Step 7/7

After cooking is finished, enjoy