It is because I like it that many different methods have been derived. Old tofu is compact, delicate, unbreakable, resistant to boiling and stewing, and tender tofu is smooth and tender. It melts at the entrance, but it is full of water and easy to break, each with its own characteristics and suitable methods. Nowadays, tender tofu is used to make delicious food, and the delicious home-cooked dish "crab yellow tofu" can be made so tall.
"Crab yellow tofu" was originally made of crab yellow, tofu and other ingredients. Later, it may be because crab roe is more expensive and inconvenient to obtain materials, so this delicious dish was innovated. It's just made of salted egg yolk and tender tofu. After the dish is cooked, it is yellow and white with attractive color. The egg yolk in the soup rustles and is wrapped in tender tofu, which is salty and delicious. After eating, the lips and teeth remain fragrant.
The specific steps of making this "crab yellow tofu" are as follows. —— The key points of making this dish—
(1) It's best to use internal fat tofu or tender gypsum tofu in the market, so that the finished product will have a delicate and smooth taste.
(2) After the tofu is diced, blanch it first. When blanching, put a little salt in the water, which will not only have the taste of the bottom, but also make the tofu more compact and 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. Egg yolk is easy to grind when it is hot, and it will be more delicate and oily, and it will be more uniform and effective when frying.
(4) Stir-fry the yolk until it is sandy, and add hot water after bubbling. When adding tofu, be careful to push it along the side of the pot to prevent the tofu from cracking.
(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, invert it on the chopping board, cut off the diagonal of the box, and pat it gently, so it is easy to invert the whole tofu.
(2) Take a knife in your right hand and slice it horizontally from the middle of tofu. Hold the tofu gently with your left hand so that it won't fall apart, and then change the knife and cut it into cubes 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 into the boiled water. Be sure to push it carefully so as not to break the tofu, then boil the water, cook it with low heat, 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 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 up as much as possible.
(6) Cook the oil in a pan, stir-fry it in Jiang Mo, then add the chopped egg yolk, stir-fry until the egg yolk becomes rich in sand, and add an appropriate amount of hot water (the amount of water should not exceed tofu). When the water boils, add salt, sugar and pepper to taste, then add diced tofu and stew for three minutes.
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