Eggs and tofu are a source of high-quality protein, and the price is also the cheapest. Therefore our usual table will often appear these two ingredients. Because the egg tofu is less easy to taste, so do not want this dish tastes too bland, I often choose to braise the way to make egg tofu ~

Share two egg tofu practice:

Braised egg tofu:

Instrument preparation:

Egg tofu 4 thick slices, sliced carrots, cornstarch, green peppers cut into hobnail blocks, chopped garlic

Method of preparation:

1. Sprinkle the cut egg tofu with dry starch and stick on both sides of the egg tofu.

2. In a pan, add a little oil and fry the egg tofu until golden brown on both sides.

3. Prepare the garlic, carrot slices, green pepper pieces, salt, chicken juice, starch, oyster sauce, pour into the pot, add the right amount of water and green onions, ginger, peppercorns, star anise, high heat boil into a small fire simmer.

4. When the soup becomes less, add a small amount of water starch and reduce the soup to a thicker consistency over high heat.

Braised egg and tofu is ready, tender, fragrant and especially delicious ~

Egg fried tofu:

Input preparation:

Tofu half a block of breadcrumbs, breadcrumbs, 1 egg, corn starch, ketchup, salt, green onions, parsley, carrots, sugar, vinegar.

How to make:

1. Divide a piece of watery tofu into two halves. Take one of the pieces and cut it into squares about 1 cm thick by 5 cm long by 5 cm wide. Then pour in a pot of water and add a little salt, add the cut tofu and blanch it. The blanched tofu will be easier to shape and less likely to break. But for ease of handling, run the blanched tofu under cold water.

2. Stick a layer of cornstarch on the blanched tofu, then a layer of egg wash, and finally a layer of breadcrumbs, and set aside. When sticking the breadcrumbs, you can first sprinkle a layer of breadcrumbs on a plate, then place the tofu coated with the egg mixture on top, and finally sprinkle another layer of breadcrumbs on top of the tofu. Doing so minimizes the number of times the tofu is turned and ensures that it stays intact.

3. Brush a wok with oil and fry the tofu with the breadcrumbs on top, removing it from the pan when it is golden brown and crispy. To ensure that the tofu is cooked through, fry one side first until crisp and then the other. This reduces the number of times the tofu is turned and ensures that the tofu is intact.

4. Leave a little oil in the pan, add tomato sauce, sugar, vinegar, salt, and water starch to make a soup. Pour over the fried tofu, and finally sprinkle with cilantro and green onion. In the modulation of the soup, pay attention to the amount of starch, do not use too much, which will make the soup become thick, affecting the sensory and taste.