1 Package "Indonesia Peanut Paste" (available on Taobao)

200 grams of old tofu (diced)

3 eggs (beaten to a paste)

250g mung bean sprouts (blanched with hot water and drained)

Cucumber (cleaned hob, cut into pieces)

Onions (peeled, washed and cut into large pieces)

working methods

1. Drain the old diced tofu, fry at high temperature until golden brown, remove and cool.

2, mung bean sprouts are hot, pick up and cool.

3. Put the Indonesian peanut paste into a large bowl, add about 100g hot water, and mash it into thick paste. Different brands of peanut paste need different water, please adjust it according to the instructions of the outer packaging, but don't add too much water, otherwise it will dilute the rich peanut flavor.

4. Put the cooled old diced tofu back in hot pot oil and fry it at high temperature, pour in the egg paste, fry the fluffy egg flower at high temperature, and then take out the oil to eat.

5. Pour the peanut thick paste into the middle of the egg-shaped diced tofu, and try not to let the diced tofu on the side get the sauce to keep it crisp. Once you pour the sauce, you must enjoy it as soon as possible, so if you are entertaining guests, you can wait until the guests are seated before pouring the peanut butter.

6. Because peanut butter looks really ugly, it will look much better to cover the cooked bean sprouts and raw cucumbers and onions immediately after pouring the sauce.