Tofu has won the favor of many people due to its soft and tender taste, affordable price, convenient materials, rich nutrition, and suitable for all ages, so it will often appear on everyone's dining table.

It is precisely because of my love that I have derived many different ways of making it. Old tofu is firm and delicate, not brittle, and can withstand cooking and stewing, while soft tofu is smoother, more tender and refreshing, and melts in your mouth, but it is just watery. Big, easy to break, each has its own characteristics, and each has its own suitable cooking methods. Today, I will use soft tofu to make a delicious home-cooked dish "Crab Roe Tofu". It turns out that tofu can also be made into such "high-end" and "crab roe tofu" "Tofu" was originally made from crab roe, tofu and other ingredients. Later, perhaps because the cost of crab roe was relatively high and it was inconvenient to obtain the materials, this delicious dish was invented. It was simply made with salted egg yolk and tender tofu. After it was cooked, it was yellow and white. Alternating with each other, the color is attractive, the egg yolk in the soup is rustling, and it is wrapped in smooth and tender tofu. It is salty and fresh, fragrant and delicious. Once you take a bite, the fragrance will linger on your lips and teeth, and you will linger on it for a long time. It has a unique style. The specific steps to make this "Crab Roe Tofu" are as follows.

——Key points for making this dish——

(1) It is best to use fat tofu or the tender gypsum tofu on the market. The finished product will be The taste will be delicate and smooth.

(2) After dicing the tofu, blanch it in water first. When blanching, put a little salt in the water. This can not only absorb the flavor, but also make the tofu firmer and more elastic when stewed. Not fragile.

(3) Add a little oil to the salted egg yolk, steam it for a few minutes in advance or heat it in the microwave for one minute. The egg yolk can be easily crushed while it is hot, and it will be more delicate and oily. When fried, It will be more uniform and the effect will be better.

(4) Fry the egg yolk until it becomes sandy. When it bubbles, add hot water. When adding the tofu, be careful to push it along the edge of the pot to avoid breaking the tofu.

(5) When adding salt to taste, be sure to add an appropriate amount, because salted egg yolk itself has a salty taste.

——The specific steps for making this dish——

Ingredients include a box of fat tofu, 3 salted egg yolks, 3 grams of ginger, and 5 grams of green onions.

Seasoning salt 3 grams, sugar 2 grams, pepper 2 grams.

Specific process

(1) Tear off the packaging film on the front of the tofu with fat, place it upside down on the chopping board, cut off the opposite corners of the packaging box, and pat it lightly. It's easy to turn the tofu upside down.

(2) Hold the knife with your right hand and slice it horizontally from the middle of the tofu. Press the tofu lightly with your left hand so that it will not fall apart. Then change the knife horizontally and vertically and cut it into cubes for later use.

(3) Chop green onions and mince ginger and set aside.

(4) Boil the water in the pot, add a little salt, and blanch the tofu. Be sure to push it carefully to avoid breaking the tofu. Bring the water to a boil again, simmer over low heat, and remove. Water control for later use.

(5) Put the egg yolk in a small bowl, pour a little oil on it, then put it in the steamer, steam for about 3 minutes, turn off the heat and take it out, put the egg yolk on the chopping board while it is hot, and crush it with a knife , chop it again, try to chop it as finely as possible.

(6) Heat oil in a pan, add minced ginger and stir-fry until the flavor is released, then add chopped egg yolk, stir-fry until the egg yolk becomes sandy and rich in foam, add appropriate amount of hot water (The amount of water should be enough to cover the tofu). After the water boils, add salt, sugar and pepper to taste, then add the blanched diced tofu and simmer for three minutes. During this process, keep turning the bottom of the pot, and Use a frying spoon to carefully push it along the edge of the pot to make it heat evenly. Finally, pour in a little water starch, pour it several times, and push it while pouring. When the soup thickens, pour it into a soup basin. Delicious "Crab Roe Tofu" "It's done. The above is my answer to the question “How to make delicious soft tofu?” It is fresh in the middle, fragrant and delicious, and has its own style and characteristics.