1. Boil the salted eggs and soak them in cold water. Too cold and set aside.
2. Carefully remove the egg whites, leaving only the yolk.
3. Press it into puree with a spoon.
4. Pour clean water into the pot. Boil the water until bubbling. Add tofu. This dish must use soft tofu. Turn down the fire. Let the water boil for ten minutes. Then pour out the soup in the pot and set aside.
5. The pan gets oily. Let the egg yolk puree fry until frothy.
6. Put in a bowl of broth. Boil on high fire. Use a spoon to scoop out excess buoys.
7. Put in the tofu cooked just now. Open medium fire. Cook for six to ten minutes.
8. Put in the right amount of salt and chicken essence before starting the pan, add water starch, and collect the juice over high heat.
9. Light and delicious. Put some chopped green onions.
Tips:The salted egg itself is very salty, so we have to taste it before adding salt.
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