CHẢ CHAY HẤP - MÓN CHAY NGON VÀ CÁCH LÀM ĐƠN GIẢN.

Hello everyone, today I will share with you how to make steamed vegetarian meatloaf It is very easy to make The meatloaf is not watery and has a very good adhesion When I eat it, it is not dry, it is very delicious The ingredients are very simple, only vermicelli, white tofu, shallots and mushrooms 2 pieces of vermicelli is about 70g You can buy the round vermicelli sold in the market to make meatloaf Or you can use the square vermicelli And I use 6 pieces of white tofu The weight of white tofu is about 600g You can use this type or the boxed type But the best is not to buy young tofu Because young tofu is very chewy after making the meatloaf First, I will soak the mushrooms Put the mushrooms in a large bowl, then pour a lot of water to soak For the white tofu, I already washed it with water, I put it in a basket to make it a bit dry For the vermicelli, I also have to soak it I use a large bowl to put the vermicelli in, then add a little water to soak it Use a sieve and put it in a large bowl Then I put the tofu in, I use this rice grater Because this grater is hard, it is easy to stick tofu The usual way is to remove the water from the tofu I don't need to remove the water Because I will put the vermicelli in and steam it with the tofu The vermicelli will absorb the water in the tofu So when the meatloaf is steamed, it will be very smooth and not dry Because the vermicelli also helps make the meatloaf firmer and easier to cut There is a way to add taro or green beans to create a stickiness for the meatloaf But I don't think it's necessary I just make it simple, but the meatloaf still sticks very well and doesn't stick I've filtered the tofu, now the tofu is very smooth I don't need to grind it again, now I'm going to prepare other ingredients After soaking the taro, it looks like this, now I'm going to wash it again Then I use a small pot and put about 500ml of water in it I cook this water to boil When the water is boiling, I put the taro in and boil it I have a habit of making taro very thoroughly because it often has a very unpleasant smell I cook for about 1 minute Now I turn off the heat, then I bring it to wash again After washing the taro, I remove the water and cut off this mushroom Then I cut the board about 1cm Then I cut it really soft In addition to these ingredients, if you like carrots, you can add more After cutting it soft, I use the back of the knife to press a few more times like this to soften the mushroom a bit Then I put it on a plate, I'll stir-fry it later, I'll put it in the tofu I soak the taro until it pops out like this, I shouldn't soak it for too long Then I pour the water and squeeze it dry I cut the taro into small pieces, I cut about 1cm Because the taro is still very juicy, I will put it back in this sieve to reduce the water Now I turn on the pan to stir-fry the mushrooms, I put 2 tablespoons of cooking oil in the pan I make a mushroom pan When the pan is hot, I put the shallots in and stir-fry them If you don't eat bamboo shoots, you can make the pan with shallots, it will be very fragrant and sweet If you don't eat shallots, you can replace it with shallots After the shallots are fragrant, I put the mushrooms in and stir-fry them I stir-fry the mushrooms very carefully, the pan is very fragrant And even if I leave the pan overnight, it doesn't smell like mushrooms I stir-fry for about 1 minute, then I take it out and put it in the tofu bowl And I also put the taro in If you add carrots, add it now to mix together For the spices, I put 2 tablespoons of sugar, 1 tablespoon of salt, half a teaspoon of lemon juice, half a teaspoon of pepper And to make it sticky, I put 2 tablespoons of cornstarch Then I mix it well If you find it difficult to mix, you can wear gloves to make it easier to mix I see using cornstarch to create a sticky texture for the pan, when eating, the pan is soft and light, very similar to salty pan I feel it's not greasy, it's delicious I mix it until it looks really even Now I'm going to steam the pan I use a steamer with a diameter of 20cm, then I use a piece of paper, I put a little oil around the pan I'll get the pan for it later I use a piece of paper, I cut a circle with a diameter of 20cm, then I put it in the steamer And now I put the tofu in When I put all the tofu in the steamer, I have to make the tofu really flat I have to be a little bit rough If not, there will be air holes inside, and when the pan is steamed, it will not look beautiful You can save a few pieces like I made the sponge cake That's it, now I'm going to steam it Now I put the pan in the steamer When you put it in, if you have a piece of paper, you cover it with a piece of paper, if you don't have a piece of paper, you cover it with a towel So when I steam the pan, the top of the pan is not wet Then I cover it and steam it for 25 minutes If the pan is smaller, I steam it for 20 minutes I steam it on high heat During this time, I'm going to make the oil to coat the pan I put 1 tablespoon of cornstarch and 1 tablespoon of cooking oil in the bowl Then I use a spatula to mix it really well I shouldn't put too much cooking oil Because I think it's a little bit bland If you put a lot of cooking oil, the color will be very beautiful, but it will taste bland Mix until it's really even The pan has been steamed for 25 minutes, now I take it out I can smell it very fragrant I'll try the pan to see if it's cooked I use a chopstick to poke it in, if it's firm, it's cooked Now I take it out to spray the oil evenly If you spray it in here, it will be very hot Before I spray it, I use a wooden stick to stir it up Sometimes it sticks to the bottom of the pan Then I spray it on the surface of the pan I steamed the pan a while ago, so the pan was not wet So when I spray it, it's very easy So it's done, just enough Now I'm going to steam it one more time The second time I put it in, I steamed it for about 5 to 7 minutes Because I put flour in it, so I have to steam it like that, the flour will be cooked I continue to cover it and steam it I cover it and steam it on the highest heat Steamed for 7 minutes The pan is very dry now, I take it out The pan is very fragrant I let the pan cool completely before I took it out Now I use a knife to poke around Then I use a plate to turn it upside down It's very easy, it doesn't stick at all Then I take this paper out and throw it away This piece of pancake looks very much like salted pork You can see that the piece of pancake is very soft But when I cut it inside, it's very firm and easy I cut the piece of pancake into 4 Let me hold the piece of pancake for you to see The piece of pancake is very firm, soft and does not leak or loosen inside It looks like salted pork, the bottom is very beautiful The delicious piece of pancake is thanks to the addition of fermented rice noodles to make it soft and chewy On the surface of the piece of pancake, there is cornstarch, so the cooking oil sticks to the surface of the piece of pancake, it looks very beautiful When I eat it, the piece of pancake is very smooth and not dry It's very fragrant and the taste is very good Thank you for taking the time to watch the video Goodbye and see you again in the next video Thank you for watching