When I first ate crab tofu, I thought it was really good. There are so many real dishes in Chinese cuisine that I thought it must be complicated. I didn't try it before I realized it was so simple. Crab roe tofu should be considered a more advanced way of making tofu. Although it is called "crab roe" tofu, it is actually made with salted duck egg yolks to give it a crab roe-like flavor. Fresh from the pan, the tofu is so tender that it melts in your mouth. The oily texture of the egg yolk can add a little surprise to the vegetarian tofu.

Main Ingredients:

One tender tofu (one inner tofu), one salted duck egg and yellow three, some green onions, some pepper, some cooking oil, some salt, some soy sauce, some cooking oil and some starch.

Exercise:

Step 1: Cut the tender tofu into two-centimeter cubes, put the right amount of water in a pot, bring it to a boil, add the diced tofu, sprinkle a little edible salt, boil until bubbly, remove the diced tofu, and control the water;

Step 2: Peel the yolks of the salted duck eggs, put them into a steamer, and steam them through (this is the key ingredient used to replace the crab yolks);

Step 3: cooled plate duck egg yolks crushed with the back of a spoon, the finer the pressure, the better;

Step 4: pot into the appropriate amount of olive oil, add salted egg yolks, stir fry evenly over medium-low heat, add a small amount of soy sauce and oil consumption, stir fry the flavor, stir fry into a delicate and uniform state;

Step 5: add diced tofu, gently stir evenly, add the appropriate amount of water, add table salt in the water;

Step 6: Add appropriate amount of cornstarch to thicken the sauce, add a little pepper, stir-fry until thickened, sprinkle with appropriate amount of green onions.

This dish is easy to make, but the shape is no worse than a professional restaurant. Tender loofah with shrimp and crab roe is fresh and tasty. It retains the juices and nutrients of the food better, and makes the whole dish feel more complete, more thoroughly steamed, and more flavorful.

Tips

With a bowl of steaming rice, delicious and rice, colorful, irresistible appetite. The thickness of the soup can be adjusted by adding water starch and water, if you want it thicker, add more water starch, if you want it thinner, add water. The use of salted egg yolks to make, remember to cook the yolks oh, and salted eggs itself has a salty flavor, basically do not need to add salt, afraid of too salty can be less than half of the first egg white, light and then add. Tofu on the pick the kind of lactone tofu, that is, water tofu, so that the tofu is mainly used to beat the soup; and then into the addition of salt in the boiling water for a few minutes to let the tofu stereotypes, stupid, may wish to ask the boss of the sale of ~