Practice:
1. tofu with a knife cut a few times, cut into thin pieces;
2. red pepper, ginger, scallions diced standby;
3. Pour the appropriate amount of vinegar, sesame oil, mix well;
4. eggs cut into small dices;
5. Tofu;
6. Finally, pour the sauce on the skin egg can be.
To make a good light egg and tofu, you must consider two things: firstly, how to harmonize the thick flavor of the egg and the lightness of the tofu, so that the two blend together; and secondly, make sure that the two maintain their original flavor. If you can solve these two things, then this skin egg tofu great success!
I don't know whether the subject wants to choose thick or light. But my personal preference is lighter, and it's my heirloom dish. So I'll just say plain.
Skin egg treatment: thin yellow skin eggs can not be used. The core of the skin egg treatment is: absolutely no extra ingredients should be added to the skin egg. However, skin eggs are strongly alkaline and even somewhat astringent, so be sure to use a bit of vinegar (note that it's not a bit of vinegar). And here's the important trick: you must use a test tube type of thing to point vinegar, that is to say, you can never drip too much, and even less on the tofu, just use the acid of the vinegar to neutralize the alkali of the skin eggs, if the ratio is right, at this time, the skin eggs will emit a more peculiar flavor. But if there's too much vinegar, or even a thick layer of vinegar dripping over the tofu, the dish must be less successful.
If the subject's tastes are a little heavier, you can add a pinch of finely grated ginger, and a dash of ginger juice is even better.
Tofu processing: want to make this dish more delicious, tofu processing is the key in the key. But all the processing is the first guarantee: not to take away the original flavor of the tofu, but also to make the lightness of the tofu is not so abrupt. Therefore, I personally think that adding chili sauce or miso is not the best way to do it, this kind of short and quick simple "fusion", and does not fully respect the original flavor of the ingredients, but also lose the original purpose of the must eat tofu skin.
All tofu has a soy flavor that must be removed. But the lactone tofu in this dish can not be blanched in water, otherwise the operation is not good, it is all crumbled. The best way to handle it is to cut it into thin pieces and drizzle it with clean water at about 50°.
Then clean water with a little lard, high heat and cook, cook until creamy (like we usually boil chicken soup, pork chop soup that color, in fact, pork chop soup creamy white is also because of the fat in the meat fully emulsified into the water and the formation of calcium or protein, rather than we usually think of what). According to personal taste, add less salt, less sugar, less white pepper (but must be less). Once the soup is ready, cool it to about 40° and pour it over the tofu cubes repeatedly until it is flavorful.
Processed tofu and eggs into the plate can be. This way to make the skin egg tofu flavor harmony, not lose innocence, light but not thin. The owner can try to do a little complicated, but never difficult, never more complex and time-consuming than doing a fish (no discrimination against fish). But it will certainly be better than the average restaurant, because it is the hands of the traditional production of the real "private food"!