The eggplant egg, the old tofu

It's called old tofu, putting tofu in a freezer to make it ice hard and unfrozen, and it's kind of like a sponge, losing a smooth feeling, but being tough and old. It's better to make hot pots in the country. It's good to suck. It's used to make pots in the northeast. It's used when making stews。

Recipe Recommendations

tofu
eggs 2 only
homemade ketchup 1 cup
salt 1/2 teaspoon
sugar 1 tablespoon
pepper 1/2 teaspoon
corn starch 1 tablespoon

sweet and sour
braised
half an hour
ordinary

Steps for The eggplant egg, the old tofu

Make The eggplant egg, the old tofu step 0

(b) Dispersing the eggs, placing one quarter of the tea spoon in salt, one half of the tea spoon in pepper powder, one spoon in vegetable oil, and swirling and swirling with a pan shovel to build up the spare

Make The eggplant egg, the old tofu step 1

(a) Another pot, medium fire, one-two cups of eggplant juice, with a spoon of corn starch and one-quarter of water powder, to be mixed without interruption and to burn into a big bubble

Make The eggplant egg, the old tofu step 2

(a) Pour in tofu, salt 1/2 tea spoons, sugar 1 spoon, pepper 1/4 tea spoons, flip a few strokes, drop a little bit of the fire, if too dry enough to add a proper amount of water or high soup, and flip from time to time, so that the tofu clots can be drawn evenly

Make The eggplant egg, the old tofu step 3

Falling into an egg block, flattening it, trying to taste it again, sesame oil for a few days。