Crab-yellow leek tofu

Introduction to the recipe: The leek, which is praised as "Qiyangcao" by people, and the tofu with soft and smooth texture and bean flavor, are both suitable in taste and harmonious in nutrition, so they will appear simultaneously in many dishes, such as the tofu pot in Malaysia Station and the leek tofu in Chaozhou traditional home cooking introduced by the author. This time, crab roe is used to achieve the sweet and fresh food effect. In the hot summer, this dish can stimulate taste buds and stimulate appetite. From the perspective of dietotherapy, it also has the effects of warming the middle warmer to stimulate appetite, tonifying the kidney to help yang, nourishing blood and promoting blood circulation.

Ingredients

5 grams of crab roe (crab paste), 2 pieces of tofu, 15 grams of leek, 2 grams of garlic (stripped and smashed), a little ginger juice and a little sauce, and appropriate amounts of salt, pepper, rice wine and peanut oil

Practice

1. Cut the tofu into pieces and fry it in a pan until it is the highest color.

2. Wash leeks and cut them into sections for later use;

3. Saute garlic, add leek and stir fry for a while, add tofu and crab roe and stir fry carefully;

4. Save a little rice wine, add a little water, ginger juice and soy sauce, season with salt and pepper, and collect the juice.