Crab Roe Tofu Soup
1.
Wash the salted eggs with water
2.
Separate the egg whites and yolks
3.
Flatten the egg yolk with a spoon
4.
Chopped green onion and set aside
5.
Wash tofu
6.
Cut into small pieces of about 1 cm (a little mistake here, a little bit bigger, but you can make up for it with a spatula in the pot)
7.
Flatten the ginger and chop into ginger paste
8.
Heat the oil in the pan
9.
Add ginger rong
10.
Add salted egg yolks and quickly fry the scattered egg yolks
11.
Wait until the egg yolk is fried into a foamy shape
12.
Add tofu
13.
Pour about 3 bowls of water
14.
Water starch can be prepared at this time, made from a little soy sauce, water, starch, salt, and fish sauce
15.
Add water starch to harvest juice when it is heated for 7 minutes
16.
When it’s about like this, you can serve it, and then sprinkle with chopped green onion
Tips:
1. When preparing two salted eggs, it is best to buy three to avoid spoiling or broken eggs.
2. When opening the eggshell, it is best to separate the two bowls first to avoid the second spoiled egg from affecting the first egg.
3. Try to buy the tofu as tender as possible, the more tender the better!
4. Because salted egg yolk is added, there is no need to add too much salt for seasoning.
5. The ginger paste is added to remove the fishy smell of salted eggs.
6. In order to avoid waste, I took the steamed meatloaf after removing the egg white part of the egg yolk. This can be followed by another recipe of mine.
7. Don't add too much soy sauce to avoid heavy color! Salt can be added appropriately, the salted egg yolk is not very salty, if there is no fish sauce, you can just add it.
