Squeeze omelet and tofu
By VicentaLakin
It's hard to cook in hot summers, and it's bad to eat, and it's good to eat, and it's good to eat, and it's good to have a hot fire。
Recipe Recommendations
- tender tofu 1 box
- mustard 1 Pack
- preserved eggs of 2
- soft white sugar 1 scoop
- fresh soy sauce 5 scoops
- boiling water 1 scoop
- salty and sweet
- mix
- ten minutes
- simple
Steps for Squeeze omelet and tofu
1
Raw materials。
2
Scrubbing water is washed and then cut (or cut) to the end。
3
Tofu is cut tofu with plates, tofu is easy to come out of the water, and the water will be poured out in a while。
4
An egg cut into strips and Ding。
5
Put the cut eggs on the tofu。
6
And then we'll put the crumbs on top。
7
I used a spoon of sugar, five spoons of soy sauce, and boiled water to smooth the tofu。
8
I'll put the veggie omelet in the freezer for two or three hours, and it'll be better to eat when the tofu freezes
9
The finished chart。Squeeze omelet and tofu Make Tips
1. In order to prevent the egg yolk from adhering to the knife when cutting preserved eggs, you can flush the knife with water before cutting to allow the knife to get touched with water, so that it will not stick to the knife when cutting;
2. It's best to ice it after it's done. It'll taste better. In the hot summer, it's been cold outside all day. It's very cool to eat this dish immediately when you get home ~
2. It's best to ice it after it's done. It'll taste better. In the hot summer, it's been cold outside all day. It's very cool to eat this dish immediately when you get home ~