Recipes
Steam Chinese Sausage Tofu Skin Pocket
Steam Chinese Sausage Tofu Skin Pocket
Recipe Details
Kee Wah
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Blanch the Chinese leek and tofu skin for 30 seconds separately.
Step 2
Steam Kee Wah Chinese Sausage and Kee Wah Chinese Duck Liver Sausage for 20 and 10 minutes respectively. Dice and set aside.
Step 3
Mash the tofu. Add fish paste, and diced sausages. Stir well.
Step 4
Fill the tofu skin with the tofu mixture and use the Chinese leek to tie it up. Steam 10 minutes.
Step 5
Boil the chicken broth, water, Kee Wah Premium Betty's XO Sauce, carrot and Chinese kale. Use the corn starch to thicken it. Add in egg white and stir well. Dish it up and serve in hot.
Ingredients
General Ingredients
Kee Wah
Step by Step Instructions
Step 1
Blanch the Chinese leek and tofu skin for 30 seconds separately.
Step 2
Steam Kee Wah Chinese Sausage and Kee Wah Chinese Duck Liver Sausage for 20 and 10 minutes respectively. Dice and set aside.
Step 3
Mash the tofu. Add fish paste, and diced sausages. Stir well.
Step 4
Fill the tofu skin with the tofu mixture and use the Chinese leek to tie it up. Steam 10 minutes.
Step 5
Boil the chicken broth, water, Kee Wah Premium Betty's XO Sauce, carrot and Chinese kale. Use the corn starch to thicken it. Add in egg white and stir well. Dish it up and serve in hot.