After returning from traveling in Xingcheng, my son scrambled for crab seed egg custard. Heh ~ I ate it once from there, and it can make my son, who usually doesn't eat seafood, forget it! It's a miracle!
It is no exaggeration to say that the soup I created this time is even better than the one I ate in Xingcheng. The tofu and eggs are melted into one and are extremely tender and smooth. With crab seeds and sesame oil seasoning, it's really incomparable ~
All plain steamed egg custard is done with a microwave, and this time is no exception. The effect is-hey, you will see for yourself ~
Crab seed tofu soup
By JulianBoyer
Recipe Recommendations
- tender tofu a box of
- crab seed appropriate amount
- eggs two
- salt appropriate amount
- sesame oil appropriate amount
Steps for Crab seed tofu soup
1
Beat the eggs in a bowl.
2
Beat it with chopsticks, add appropriate amount of water and a little salt, and stir well.
3
Cut the tofu into small pieces, swoosh, look at our cutting skills.
4
Put the tofu into small pieces in the beaten egg mixture.
5
Cover and place in the microwave. Beat on high heat for two minutes.
6
At this time, the area around the egg custard had begun to solidify.
7
Sprinkle a layer of crab seeds on the surface and microwave for two minutes.
8
Use chopsticks to tie the egg custard in the middle and solidify it all. Pour the right amount of sesame oil on the surface, and a mouth-watering bowl of tofu soup is born.Crab seed tofu soup Make Tips
1. I didn't measure the exact amount of water added; just use the same amount as you would for steaming plain egg custard.
2. Just a pinch of salt will do, since the crab roe itself is salty.
3. It's perfect for dealing with little ones who dislike tofu; guaranteed they won't notice a thing, haha~