The best tofu with abalone sauce

Overview

How to cook The best tofu with abalone sauce at home

First prepare 250ml of soy milk and 3 eggs.
Beat the eggs, add 250ml of soy milk, 5g of salt and 5g of cornstarch, mix well and filter.
Pour it into a plastic wrap, cover it with plastic wrap, and steam it in a steamer over high heat for about 25 minutes.
Take 10 grams of flour and 10 grams of cornstarch and mix evenly. Add another 5 grams of starch to some water to make a starch liquid for later use.
Take out the steamed tofu and let it cool, cut it into the size of mahjong tiles, dip it in the newly mixed starch, and shake off the excess powder.
Fry in a frying pan.
Fry until golden brown on both sides and remove to plate.
Leave the oil in the pot and sauté the minced garlic and onion until fragrant.
Pour in a tablespoon of stock, if there is no boiling water available. After boiling, add the fried tofu cubes and cook until boiling, then reduce to low heat.
Add oyster sauce and abalone juice and continue to simmer over medium-low heat.
Simmer until the soup reduces.
Pour in water starch to thicken the gravy, and sprinkle in chopped red pepper.
Remove from pan and plate.