Braised Egg Tofu

Name: Braised Egg Tofu
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 350g tofu; 14 quail eggs; 4s Shiitake Mushrooms; 1 small handful Wolfberry; 1 piece Fungus (water hair)

by Espresso light mood

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Today’s braised egg tofu is specially made for my dad. Both fungus and shiitake mushrooms have the effect of enhancing immunity. The fungus can also moisturize the intestines, reduce blood clots, and reduce the occurrence of thrombosis; wolfberry is a treasure. It is suitable for boiling soup and making porridge in winter, and making tea in summer. It can protect the liver and kidneys. It is a good nourishing product that can be eaten all year round. These ingredients are matched with tofu and quail eggs. I think it can help my dad to live longer A good dish.

Ingredients

350g Tofu
14 Quail Eggs
4s Shiitake Mushrooms
1 small handful Wolfberry
1 piece Fungus (water Hair)

Braised Egg Tofu

1. Prepare the raw materials, remove the stems and wash the shiitake mushrooms, wash and tear the water-fed fungus into small flowers, boil the quail eggs and peel them for later use

2. Cut the tofu into 1.5 cm square pieces and slice the shiitake mushrooms

3. Heat up the wok, pour in about 1/2 paper cup of vegetable oil, add tofu cubes at a temperature of 5 ingredients, and fry until the surface is golden and the oil is drained

4. Then put the quail eggs in the oil and fry until the surface is slightly discolored and wrinkled. Pay attention to the use of less oil and low fire. If the oil is too big, it will easily splash. The effect of uniform color on the surface