I transform the traditional dish into a new recipe. I stuff the beef into the tofu puff. So the tofu puff can absorb the beef and the broth flavor. It is simple and super delicious. You won't regret once you have try it once.
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Ingredients
- 500 g ground beef
- 160 g tofu puff (about 16 pcs/ halved)
- 1 pcs egg white
Sauce mixture
- 3 tbsp diced coriander
- 3 tbsp diced green onions
- ½ tsp sea salt
- 1 tsp sesame oil
- 400 ml chicken broth
- 100 ml water
Beef seasoning
- ½ tsp sea salt
- ½ tsp chicken powder
- 1 tsp sugar
- 1 tsp garlic powder
- 1 pcs egg yolk
- 2 tsp cornstarch
Starch mixture
- 2 tbsp cornstarch
- 4 tbsp water
Instructions
- 牛肉用醃料拌勻按壓至it is sticky，平均釀入已切半的豆卜內壓實
- Pan fry the beef side in a pan over medium high heat. Add in 150ml water and cook for 1 min
- Drain the tofu mixture over sieve. Discard all the oil and water. Put the tofu mixture ban into the pan
- Add in the chicken broth and bring it to boil over high heat. Cover the pan with a lid. Turn the heat to low. Simmer for 5-10 mins
- Place the tofu mixture into a dish. Bring the broth to boil again over high heat. Add in the sauce mixture and mix it well.
- Add enough starch mixture to thicken the sauce. Turn off the heat. Add in the egg white. Stir until the egg white is cooked through. Pour the sauce mixture over the tofu mixture. Serve it hot.