250g bean curd, 4 egg whites, cow milk, green soybeans, ham, chicken soup, salt, gourmet powder, pig fat, water chestnut powder

RECIPE

1. Fine the bean curd by passing it through a sieve, put it in a tureen, add cow milk, gourmet powder, water chestnut powder and stirred egg whites, then mix them up.
2. Peel the green soybeans, separate them into halves. Knife the ham into round chips whose diameter is 6mm.
3. Get ready 8 wine cups, coat each cup with pig fat, put the mixed bean curd in the cups, place each green soybean half on the bean curd mixture in each cup, and also a ham chip at the centre, then steam them for 5 minutes over a gentle fire, take them out.
4. Pour the braised chicken soup with salt, gourmet powder in the tureen, then put in the steamed bean curd mixture.