Stewed bean curd with salted egg yolk(xian dan huang hui dou fu )

Stewed bean curd with salted egg yolk

Introduction:

"I'm used to home-made tofu, Mapo Tofu, cold tofu and minced meat tofu. Try salted egg yolk stewed tofu for another taste, and you'll feel like you're in the spotlight! Different feeling, different taste. In order to highlight the golden color of egg yolk, I cooked carrot butter and salted egg yolk to make the color more red and bright. You might as well try to do it! "

Production steps:

Step 1: prepare 3 salted egg yolks, a box of lactone tofu or a large piece of Southern tofu, a section of carrot and ham sausage, and a green onion.

Step 2: steam the salted egg yolk, cut it with a knife and press it into mud.

Step 3: heat the oil in the pan, add the egg yolk mud and stir fry constantly;

Step 4: wait until the egg yolk paste is foamy and the volume is expanded, then stir fry it well and fill it up first. Put a little more oil into the pot, add the chopped carrot and boil it slowly to produce a red oil. The oil is bright orange red, which is called Baohuang, just like the crab roe of meat dishes. The filtered oil is called Baohuang.

Step 5: pour in the salted egg yolk and butter again, stir in the green beans and ham powder, add half a small bowl of water to boil, cut the tofu into small pieces, add a little salt and chicken essence to taste, mix 1 tsp starch with 2 tsp water to make water starch, thicken and push evenly, pour sesame oil on it, and put it on the plate!

Materials required:

Lactone tofu: a large piece (or southern tofu)

Salted egg yolk: 3

Carrot: 1 segment

Ham sausage: 1 segment

Green beans: 1 teaspoon

Scallion: 1

Oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: salted egg yolk should be steamed, chopped and then pressed into mud. It must be foamy to make it delicate. You can also omit the precious butter boiled with carrots!

Production difficulty: Advanced

Craft: Stew

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xian Dan Huang Hui Dou Fu