[jin Yu Man Tang] Eggs and Tofu

Name: [jin Yu Man Tang] Eggs and Tofu
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece tofu; 2 pcs egg; Some chopped green onion; Some Black sesame (cooked); 1 tsp salt; A small amount pepper; Some corn starch

by Xiao Xiaoduo and Buns

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

This is a celebrity dish learned from the Internet. The recipe is very simple, and the taste is relatively light. During the Chinese New Year, the big fish and big meat are greasy. It happens to be a refreshing dish, and the golden yellow is also very festive. I wish everyone a golden jade. The hall is full.

Ingredients

1 piece Tofu
2 pcs Egg

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Some Chopped Green Onion
Some Black Sesame (cooked)
1 tsp Salt

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A small amount Pepper

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Some Corn Starch

[jin Yu Man Tang] Eggs and Tofu

1. A piece of soft tofu.

2. Cut into about half the size of a mahjong tile, about 5 mm thick, not too thick, not easy to taste.

3. Pour in the right amount of cornstarch, and the tofu will stick to some starch on the surface and it will be crispy and delicious when fried. The same goes for cornstarch without cornstarch. Or you can just leave it alone.

4. Beat two eggs in a bowl and stir well.

5. Add a spoonful of salt, a small amount of pepper, and stir well.

6. Two or three scallions, as long as the green part, chopped.

7. Pour an appropriate amount of oil into a non-stick pan and heat it over medium heat until slightly hot.

8. Put the tofu into the pot one by one, and handle it carefully, otherwise the tofu will break easily. Fry slowly over medium and small fire.

9. The tofu is fried to a light yellow side and turned over.

10. After the tofu is fried on both sides, pour in the egg liquid.

11. Sprinkle the chopped green onion while the egg liquid has not set.

12. Sprinkle some black sesame seeds.

13. Wait until the egg liquid has solidified. Pay attention to the fire not to be too big, otherwise the bottom is scorched and the surface is not cooked yet, so you can cover the pot and simmer.

14. After the surface of the egg liquid has solidified, it is ready and put on the plate.

Tips:
1. It is not recommended to use internal fat tofu for this, because it is too tender and difficult to handle. This kind of tofu is between the internal fat tofu and the old tofu. It is tenderer than the old tofu, but it is tougher than the internal fat tofu.
2. The tofu must be thinly sliced, it will not be easy to taste after thickening.
3. This dish is very light. For heavy mouthfuls, you can add other seasonings to the egg mixture, but don't bring color, which will affect the appearance.
4. Make a small fire in the back, otherwise the bottom will be burnt and the surface will not be cooked. Try to use a flat pan. My non-stick pan has a protruding middle, so the middle is thinner and the surrounding thick.