雞肉蒸豆腐 Steamed tofu with chicken meat and mushroom

材料:






紅蘿蔔              30g
去皮雞肉          40g
豆腐                  50g
鮮冬菇              1朵


做法:


1) 雞肉洗淨，放入沸水中焯熟後撈出，切碎待用。
2) 鮮冬菇去蒂，洗淨後放入沸水中焯1分鐘，瀝乾水，切成小件。
3) 紅蘿蔔去皮，洗淨，切成小件。
4) 豆腐洗淨後放入碗中壓碎，再加入所有材料拌勻，隔水蒸約8-10分鐘便可。



MEMO: 餵食前，勿忘記測試食物溫度。




Ingredients:
30g           Carrot 
40g           Skinless chicken meat
50g           Tofu
1               Fresh shiitake mushroom


Method:
1) Wash and blanch the chicken meat in boiling water until chicken meat is done, chop and set aside.
2) Remove the stem of fresh shiitake mushroom, then wash and blanch it for 1 minute. Drain and dice into small pieces.
3) Remove the skin of carrot, then wash and dice into small pieces.
4) Wash and mash tofu in a bowl. Add carrot, chicken meat and shiitake mushroom evenly into the tofu mixture. Steam for 8-10 minute. Serve.


MEMO: Remember to test the food temperature before serve.