Bean curd with egg yolk

Bean curd with egg yolk

Introduction:

"[egg yolk tofu] it's a super smooth and super soft dish. Tofu's love for food is not only eating, but also making. I caught a cold a few days ago. I feel very bad. I'm in a bad mood. I don't want to do anything. I thought, don't you even want to cook? Hehe, don't worry, soon recovered, thinking of doing, changing to do, plus these days bought a lot of plates, very happy, more want to do. This dish was originally planned. Fortunately, it was made. "

Production steps:

Step 1: material drawing.

Step 2: crush the salted yolk. (if it's Jinsha dish, the yolk should be crushed to make it rough.)

Step 3: change the bean curd into pieces, put it in the colander, boil a pot of hot water, drench it repeatedly for several times, so as to blanch the water.

Step 4: drizzle the tofu and put it in a deep dish.

Step 5: take a small bowl, squeeze 20 grams of ketchup, 10 grams of soy sauce, 5 grams of sugar, 3 grams of salt, add water to mix evenly, you can put a little starch. Chop shallots and garlic and set aside.

Step 6: heat the oil in a frying pan, saute garlic and chopped green onion, and add egg yolk.

Step 7: stir fry over low heat until the yolks start to sand.

The eighth step: pour the bowl of fern into the pan before cooking.

Step 9: put it on the bean curd, steam it for six minutes, bring it to a boil, drizzle a little sesame oil, and add chopped green onion,

Step 10: enjoy.

Materials required:

Tender tofu: right amount

Salted egg yolk: right amount

Shallot: moderate

Garlic: right amount

Ketchup: right amount

Soy sauce: moderate

Salt: right amount

Sugar: right amount

Cooking oil: proper amount

Note: tender tofu is fragile, operate carefully, change blanching water to hot water repeatedly.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and fresh