Bean curd with crab roe

Bean curd with crab roe

Introduction:

"The crab bean curd, which is not related to crabs at all, has a strong flavor of crab powder, salty and delicious. It's a big love of my family..."

Production steps:

Step 1: raw materials.

Step 2: dice the ham sausage, fresh soya bean rice and preserved egg.

Step 3: arrange the salted egg yolk on the chopping board into mud shape with a knife, and then chop a few knives.

Step 4: cut the outer package of tofu along the four corners with a knife.

Step 5: pepper, monosodium glutamate, starch into water starch.

The sixth step: heat up the pan, add a small amount of salad oil, then pour the egg yolk mud into a small fire and stir fry until a large amount of foam is formed. It's very small at first, and many thumb sized bubbles appear slowly). Add half a bowl of soup (or water) and bring to a boil.

Step 7: pour in lactone tofu, add some salt, crush tofu with a frying spoon, and bring to a boil over medium heat for 3 minutes.

Step 8: add ham sausage, soy bean rice and preserved egg in turn and bring to a boil; finally, pour in the water starch mixed well.

Materials required:

Lactone tofu: 2 boxes

Salted egg yolk: 5

Preserved egg: 1

Green bean rice: 25g

Ham sausage: 1

Salt: right amount

Pepper: right amount

MSG: right amount

Starch: appropriate amount

Salad oil: right amount

Note: features: Yitang Yicai, salty and delicious, suitable for young and old. Operation error: salted egg yolk has no row, stir fry, no crab flavor (this step is very critical).

Production difficulty: ordinary

Process: firing

Ten minutes: Making

Taste: salty and fresh