Kim Shai Shei Bei curd

1

Let the tofu cuttin。

2

Fresh soup from the clams

3

The flesh from the clams

4

Strip out the yolk. If you're serious, you'd better use duck egg yolk

5

Crush the yolk with a spoon

6

It's pouring oil in the pot and a little fire pouring into the yolk, until the foam rises

7

It's pouring into the sea and the soup

8

Intofu and toad, do not flip with shovels or spoons to prevent the tofu from falling apart, and can shake the pot to even it. Change to a five- or six-minute tie, take control of your time, like a little more soup, and then a little longer. Put some chicken in the pot, pick up some tweezers, shake up the tweaks, don't flip

9

Out of the pan

1. South tofu, which is somewhat old, is best used. It is also possible for mercuric tofu, but at the end use salt water. When sea clams are boiled, they are poured into the hot dry pot without water and covered by fire until all the sea clams are open. Because the clams contain fresh juice. 3. Sea clams are bought and immersed in salt water so that they can wash their body of mud, and a nail can be placed in the salt water, which is sensitive to rust and makes their vomit cleaner. 4. If sea clams are bought less, they can be boiled with small quantities of water to prevent dry cookers。