Salted egg sofa tofu

In spring, everything grows in the best season of calcium. And when it comes to cheap calcium, many think of tofu. Yes, today I present you with a 10-minute homemade meal — salty soybeans — also known as the civilian version of “Crab tofu”. The love of salted egg yolk is particularly profound in our childhood memory after 70 or 80 years. The meat and egg milk on the table wasn't as rich at the time, and having a bowl of salted rice was the best taste in the children's eyes. Every time my father took out a roasted duck egg and fell on the table, my brother and I were waiting on a bowl: watching the white shell peeled, chopsticks plunging deep into the protein, pouring out the orange fat, and picking out the red and red salted yolk, and the sandy particles scattered over hot rice rice, with chopsticks like this, with rice grain covered with fatty oil, smoky oil, smelly spices, and so forth. This salty soybeans tastes much more abundant, and the smoothly ester tofu mixed with the salsa soybean granules melt in the mouth with a soft tongue and can't stop eating. Salted yolk is not only good, but also rich in egg phosphorus, unsaturated fatty acid and amino acid, which also benefit the brain development of children. But there's a little trick to keep the salty yolk fresh and sweet. Let's see what we do next. One box of lantern tofu, five salted egg yolk, one onion, one large spoon of corn starch, appropriate vegetable oil and water, a small amount of white wine, half a spoon of salt, a small amount of white pepper powder, and a small amount of chicken or taste。