"Crab-yolk tofu" was originally made of crab roe, tofu and other ingredients. Later, it may be because crab roe is relatively expensive and inconvenient to obtain materials, so this delicious dish was innovated. It was simply made with salted egg yolk and tender tofu. After the dish was made, it was yellow and white, with attractive color. The egg yolk in the soup was rustled, wrapped in smooth and tender tofu, salty and fresh, delicious and delicious. After eating it, the lips and teeth remained fragrant.
The specific steps of making this "crab yellow tofu" are as follows. —— The key points of making this dish—
(1) It is best to choose the tofu with internal fat or the tender gypsum tofu in the market, so that the finished product will be delicate, smooth and tender.
(2) After the tofu is diced, blanch it first. When blanching, put a little salt in the water, which will not only taste the bottom, but also make the tofu more compact, and it will be more elastic and not fragile when stewing.
(3) Add a little oil to the salted egg yolk, steam it for a few minutes in advance or heat it in the microwave oven for one minute. When it is hot, the egg yolk can be easily ground, and it will be more delicate and oily, and it will be more uniform and effective when fried.
(4) Stir-fry the egg yolk until it becomes sandy, and then add hot water when it bubbles. When adding tofu, be careful to push it along the side of the pot to avoid breaking the tofu.
(5) Add salt to taste properly, because salted egg yolk itself has salty taste.
The specific steps of making this dish-
The ingredients are a box of fat tofu, 3 salted egg yolks, 3 grams of ginger and 5 grams of shallots.
3 grams of seasoning salt, 2 grams of sugar and 2 grams of pepper.
Specific process
(1) Tear off the packaging film on the front of the fat tofu, buckle it upside down on the chopping board, cut off the diagonal corners of the packaging box, and pat it gently, and it will be easy to buckle the whole tofu upside down.
(2) Take the knife with your right hand and slice it horizontally from the middle of the tofu. Hold the tofu gently with your left hand so that it won't fall apart, and then change the knife to diced for later use.
(3) Cut the onion into chopped green onion and mince the ginger for later use.
(4) Boil the water in the pot, add a little salt, and put the tofu in the blanching water. Be sure to push it carefully to avoid breaking the tofu, then boil the water, cook it with a small fire, and take out the water for later use.
(5) Put the egg yolk in a small bowl, pour a little oil on it, then put it in a steamer, steam it for about 3 minutes, turn off the fire, take it out, put the egg yolk on the chopping board while it is hot, crush it with a knife, and chop it as finely as possible.
(6) Cook the oil in a pan, stir-fry the oil in Jiang Mo to taste, then add the chopped egg yolks, stir-fry until the egg yolks become sand-rich, and add a proper amount of hot water (the amount of water should not exceed tofu). After the water boils, add salt, sugar and pepper to taste, then add the diced tofu and stew for three minutes.