Special steamed beancurd and mincemeat
A very healthy dish, this is a good way to pack in loads of nutrition for the whole family. Carrots are added to this dish but feel free to add any other ingredients like broccoli, turnip or even fish meat. The egg white and mincemeat act as binding agents to help keep everything together.
300g packet silken toufu
1 egg white
100g lean minced pork
3 water chestnuts, diced finely
1 small carrot, grated (reserve some for garnish)
1 tablespoon soya sauce
½ teaspoon salt
1 teaspoon ground white pepper
2 sprigs spring onion, chopped
1 sprig coriander, to garnish
1. Place all the ingredients in a mixing bowl and use your hands to incorporate everything together, breaking up the toufu.
2. Oil the inside of a ring mould and place it on the centre of a heatproof plate (or you can steam the toufu in oiled bowls and overturn after).
3. Fill the inside of the ring mould with the toufu mixture until full.
4. Cover the plate with cling film and steam for 15 minutes.