Golden Sands Corn Tofu

Name: Golden Sands Corn Tofu
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: piece Soft tofu; 1/2 root sweet corn; 2 pcs Salted egg yolk; Some Shallots chopped green onion; Some Corn flour; Some salt; Some Chicken Essence; Some Cooking oil

by eykier

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

For more than 2000 years, with the exchange of Chinese and foreign cultures, tofu tofu has not only traveled across the country, but also to the world. Today, people all over the world regard tasting Chinese tofu dishes as a wonderful artistic enjoyment. It is as well-known in the world as Chinese tea, porcelain, and silk. Chinese tofu—regardless of men and women, regardless of ethnicity, religion, and people. Anyone can enjoy it. This white, tender, healthy, longevity, cheap and good-quality tofu has also led to a "tofu culture". Tofu and tofu products are rich in protein content, and tofu protein is a complete protein, which not only contains eight kinds of amino acids necessary for human body, but also the proportion is close to human body needs, and the nutritional value is high;

Tofu contains phytoestrogens, which can protect vascular endothelial cells from oxidative damage. Regular eating can reduce the destruction of the vascular system and prevent the occurrence of osteoporosis, breast cancer and prostate cancer. It is the protector of menopausal women;
Tofu is also very good for post-ill care, weight loss, and delicate skin

This dish uses only three ingredients: soft tofu, sweet corn kernels and salted egg yolk, the flavor blended into the tofu is delicious and delicious. Some sweet corn kernels are added to bite to make it crunchy, sweet and smooth. There is a sharp contrast"

Ingredients

Golden Sands Corn Tofu

1. Prepare a piece of soft tofu and rinse briefly with water

2. Use a knife to carefully cut the tofu into 2cm squares

3. Put enough water in the pot to boil, add appropriate amount of salt, and carefully put the sliced tofu cubes into the pot to blanch water

4. When the water in the pot boils again, carefully transfer the tofu cubes into a large bowl (it is best to put clear water in the large bowl in advance, so that when the tofu is put in the bowl, the tofu will not be broken)

5. Prepare two cooked salted duck eggs

6. Peel off the shell of the duck egg and take only the yolk

7. Wash half of the corn and cut the corn kernels with a knife for later use (as shown in the picture. If you dare not cut like this, you can cook the corn first and let it cool, then peel the corn kernels by hand, which is more troublesome)

8. Add a small amount of oil to the pot, boil it to 50% heat, change to a low heat, add the salted egg yolk and shovel it with a spatula

9. Add the corn kernels and a large bowl of water to boil (you don't need too much water, just estimate that 2/3 of the tofu can be cooked after the tofu is cooked)

10. Add the drained tofu cubes and shake the pot gently to coat the tofu evenly with the soup

11. Drain the soup over medium heat, shaking the pot carefully during the process. Turn to high heat before cooking and sprinkle the chicken essence with water and starch to thicken it.

12. Turn off the heat and carefully pour the tofu onto the large plate along the side of the pot.

13. Sprinkle some chopped chives to garnish

Tips:
eykier's nagging:

* To make this dish, I personally think soft tofu (South Tofu) is better. If you use northern tofu, it will taste better if you cook it longer

* After the tofu is put in the pot, it is best not to stir the tofu with a shovel, it is easy to break, so use lightly shaking the pot instead of the function of the shovel

* I used two salted egg yolks with a piece of tofu just because the salted egg yolk is salty when the tofu is blanched, so the salt is not added during the baking process. If you use three salted egg yolks, it should be fine and more beautiful.

* Use sweet corn to cook quickly and taste better. If it is waxy corn, it must be cooked in advance before cooking

* And it's really delicious, although it's the first time I'm making it, haha, I need to spoon it into the rice!