Crab seed bean curd soup (microwave version)

Crab seed bean curd soup (microwave version)

Introduction:

"When I came back from my tour in Xingcheng, my son wanted to eat crab seed egg soup. Ho, I ate it once from there, and it made my son who didn't eat seafood forget it. What a wonder! It's no exaggeration to say that the soup I created this time is even better than the one I ate in Xingcheng. Tofu and eggs are melted into one, tender and smooth. With Crab Seed and sesame oil seasoning, it's really incomparable. We use the microwave oven to make plain steamed egg soup. This time, it's no exception. The effect is - Hey, you can see for yourself. "

Production steps:

Step 1: beat the eggs in a bowl.

Step 2: smash with chopsticks, add appropriate amount of water, a little salt, stir evenly.

Step 3: cut tofu into small pieces, Shua Shua, see our knife work.

Step 4: put the bean curd into small pieces in the egg mixture.

Step 5: close the lid, put it in the microwave oven, and beat the fire for two minutes.

Step 6: at this time, the egg soup has begun to solidify around.

Step 7: sprinkle a layer of crab seeds on the surface and beat in the microwave for two minutes.

Step 8: use chopsticks to stick in the middle of the egg soup. It's ok if it's all set. Pour proper amount of sesame oil on the surface, and a bowl of coveted bean curd soup will be born.

Materials required:

Tender tofu: one box (300g)

Crab Seed: right amount

Eggs: two

Salt: right amount

Sesame oil: appropriate amount

Note: 1. I don't count the amount of water added, just the same as that of normal steamed egg soup. 2. Just a little salt, because crab seed is salty. 3. Just deal with those who don't like tofu, and make sure there are no flaws, ha ha~

Production difficulty: unknown

Process: steaming

Production time: 10 minutes

Taste: light