Directly use a knife to cut in the center, and then take the sides and squeeze it out.

Japanese tofu, also known as tamago tofu, egg jade crystal, egg tofu, originated in the Edo period in Japan, although the texture resembles tofu, but does not contain any soy ingredients.

Japanese tofu is made with eggs as the main ingredient, supplemented by pure water, natural flavorings, plant proteins, etc., and refined by scientific recipes, which has the smoothness and tenderness of tofu and the delicious aroma of eggs, and enjoys a good reputation among the consumers for its high quality, nutrition, deliciousness, convenience, healthiness, and value for money.

Selecting different flavor seasonings, we can produce a variety of flavors such as numbing, spicy, sour and sweet.