Bean curd with crab roe

Bean curd with crab roe

Introduction:

"The vegetarian version of crab bean curd uses carrots instead of salted egg yolk, which makes the whole dish a lot lighter. It's a pleasure to eat it directly with rice."

Production steps:

Step 1: peel the carrot, cut it into small pieces and add some water. Put it into the cooking machine and beat it into fine mud.

Step 2: peel ginger, cut into small pieces, add water, beat into ginger juice.

Step 3: pour the materials in steps 1 and 2 into the pot, stir clockwise, and cook over high heat until bubbling.

Step 4: drop a few drops of sesame oil and turn down the heat.

Step 5: add 80 ml of water, stir well.

Step 6: put tofu into square shape.

Step 7: add salt and mix well.

Step 8: add chicken powder.

Step 9: wash onion, dice and add in.

Step 10: finally, add the starch to thicken, keep the low heat to collect the juice.

Materials required:

South tofu: 1 box

Carrot: 70g

Onion: 40g

Ginger: 5g

Salt: right amount

Chicken powder: right amount

Starch: 2 tsp

Water: moderate

Sesame oil: appropriate amount

Note: 1, South tofu fragile, to be careful cut. 2. You can change the onion into shrimp or sea rice, that is seafood, crab roe and tofu, but at the same time omit the chicken meal. 3. When stewing tofu, it needs a low fire. If the fire is high, it will stick to the pot.

Production difficulty: simple

Process: firing

Ten minutes: Making

Taste: salty and fresh