Seasoning: Salt 3g Soy Sauce 5g Shallot 5g each

Tofu Scrambled Eggs Directions:

1. Crack the egg into a bowl and mix well;

2. Chop the shallot into small pieces;

3. Place a frying pan on medium heat and add the appropriate amount of oil;

4. When the oil heats up, stir fry the shallot, then the tofu. The tofu is then crushed with a spatula and stir-fried for a few seconds;

5. Pour the egg mixture into the pan, add salt and soy sauce, and stir-fry for a few moments before removing from the pan. Eggs: Soymilk = 1:1 (by weight)

2, after the eggs are beaten well through a fine sieve to remove air bubbles

3, soy milk should be thick, not too thin, preferably for tofu with soy milk

4, can not be steamed for too long, 5 to 8 minutes is appropriate, and must wait for the water in the steamer pot to boil before on the cage

5, can be added to the preparation of a bit of wine to remove the egg's fishy flavor