Eggs, tofu
By VicentaLakin
The tofu of the skin is probably a cold dish with a pretty high rate of hits in the restaurant, but this is definitely not the most authentic one, because the twig likes thicker sauce, so he's making a little change and hoping that you'll like Smitty。
Recipe Recommendations
- lactone tofu 1 box
- preserved eggs one
- coriander 1 tree
- shallot 1 tree
- soy sauce 1 scoop
- balsamic vinegar 1 scoop
- oyster sauce 2 tablespoons
- tomato sauce 3 scoops
- chili oil 1 scoop
- pepper a little
- MSG 10 capsules
- cooking wine half a spoonful
- slightly spicy
- mix
- ten minutes
- simple
Steps for Eggs, tofu
1
The mercuric tofu cut its four corners back to the plate, the eggs went to the shell, and the fire evaporated for seven minutes. (Eggs evaporated can poach and cut better. As for mercuric tofu, it was always felt that high temperature steam was cleaner
2
Onions and fragrance cut-off。
3
Pumping raw, vinegar, pepper oil, pelican oil, wine, pepper powder, spices and tomato sauce into the bowl and turning them into sauce. Well, you're right, it's tomato sauce. It's not supposed to be any of them... but it'll be a little thick with tomato sauce, and it'll taste soft and delicious. You like sesame oil, you can add some, but I didn't
4
I'm gonna cut the omelet code on the tofu, put onions and fragrances on it, and then I'm gonna put on the sauce。