Egg yolk tofu
Overview
[Egg Yolk Tofu] Super smooth and soft delicious tofu. For the love of food, it is not just about eating, but also constantly making it. I caught a cold a few days ago. I feel very uncomfortable and in a very bad mood. I don’t want to do anything anymore. I thought to myself, don’t I even want to cook? Hehe, don’t worry, I recovered quickly. I kept thinking about doing it and changing it. In addition, I bought a lot of dishes in the past few days. I was very happy and wanted to do it even more. This dish was originally planned, but fortunately, it was finally made.
Tags
Ingredients
Steps
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Material diagram.
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Crush salted egg yolk. (If you are making Jinsha dishes, the egg yolks should be crushed very finely, so that the dish will be rougher)
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Cut the tofu into pieces, put it in a colander, boil a pot of hot water, and blanch the tofu several times.
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Drizzle the tofu with water and divide it into deep plates.
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Take a small bowl, squeeze 20 grams of tomato paste, 10 grams of light soy sauce, 5 grams of sugar, and 3 grams of salt. Add water and mix evenly. You can add a little starch. Chop shallots and garlic and set aside.
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Heat oil in a wok, sauté garlic and green onions, and add egg yolks.
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Stir-fry over low heat until egg yolk becomes sandy.
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Pour the bowl of gravy prepared previously into the pot and bring to a boil.
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Put it on the tofu, steam it for six minutes, open the pot and pour a little sesame oil, add chopped green onion,
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Ready to enjoy.
