Eggs, tofu
By VicentaLakin
It's so simple tofu. As long as you get enough lactose tofu, and if you can move to the cool sauce best suited to your taste, the dish is one of the quick foods that keeps you shut up. I don't know what real tofu looks like, but I like to eat my own red oil
Recipe Recommendations
- lactone tofu 1/2 box
- preserved eggs half a
- onion appropriate amount
- Shredded wooden fish appropriate amount
- soy sauce paste 2 tablespoons
- oyster sauce 1/2t of
- sugar 1/2 teaspoon
- sesame oil 1/2 teaspoon
- cold boiled water 1 tablespoon
- salty and fresh
- mix
- ten minutes
- simple
Steps for Eggs, tofu
1
Prepare the material you need. Onions cut, eggs skin
2
Cut the eggs in half. Put them in the steam pan for five minutes
3
Combine all the spices, mix the sauce with chopsticks like eggs, until the sugar melts and the perfume merges into the sauce, and it doesn't float on the surface, and then lay on the side for 10 minutes
4
I'll put the ester tofu in the freezer for a little while, and then take out half a slice, plus half an egg, a soy sauce, onions and woodfish silkEggs, tofu Make Tips
1. If you buy boxed silken tofu, be extra careful when removing it to prevent it from breaking; although it is still edible, broken tofu affects the presentation. The trick for removing this kind of tofu, which I'm sure many have heard of, is to use scissors to cut small holes in the four bottom corners of the box to let air in. This ensures the tofu comes out perfectly intact;
2. Steaming the century eggs beforehand serves to solidify the yolk inside, and the steaming process also helps reduce the gamey smell of the eggs;
3. You can generally find soy sauce paste in the imported condiments section of large supermarkets; it plays a very important role in Taiwanese cuisine. It is indispensable for achieving a thick sauce. If you substitute it entirely with oyster sauce, the taste becomes a bit strange—I tried it once, but personally didn't care for it;
4. Whisking the sauce with chopsticks like you are beating an egg helps speed up the melting of the sugar. It also allows the sesame oil to fully integrate into the sauce, making it more mellow and aromatic, so you won't get an overpowering taste of sesame oil;
5. If you don't have bonito shavings, you can substitute them with dried shaved fish flakes, or simply leave them out. However, I personally feel that adding some bonito shavings makes the taste more savory and sweet;
6. Since there were few of us, I didn't use the whole block of silken tofu. If you use a whole block of silken tofu, you will need to double the amount of sauce; the sauce quantity mentioned above is for half a block.