1. The north tofu is changed into thick strips 1.5 cm wide and 8 cm long
2. Wash the quail eggs and soak them in cold water for 30 minutes. They will not crack when they are boiled.
3. Soak dried shiitake mushrooms in cold water for later use
4.
Pour an appropriate amount of vegetable oil into a non-stick pan and cook to 80% heat.
Because tofu is particularly sticky, it is more appropriate to use a non-stick pan
5. Add tofu sticks and deep fry
6. Fry until the shell is hard and golden in color, remove it for later use
7.
Add cold water to the wok to cover the quail eggs, add 2 tablespoons of salt, without a cover, boil on high heat, turn to medium and low heat and cook for 3 minutes.
This method hardly breaks the eggs, and it is also suitable for boiled eggs
8. Fish out too cold
9. Peel the shell, wash and set aside
10. Prepare scallions, ginger slices, and put all the spices in the spice box for later use
11. Water-fat shiitake mushrooms, stalk and cut into pieces
12. Add water to the wok to bring to a boil, add green onion, ginger, spice box and mushroom water, add light soy sauce, salt, chicken essence, cooking wine, sugar to taste, a little old sauce to make a marinade, boil it, and taste the salty It’s light, but it’s salty, because it’s a big pot of tofu and quail eggs.
13. Add tofu strips and shiitake mushrooms, boil over high heat
14. Add the quail eggs again, use a spatula to poke all the ingredients into the marinade, if the soup is too little, you can add more boiling water, and then put in the appropriate amount of salt and dark soy sauce. The low heat will turn off the heat for 15 minutes.
15.
Take a large container with a lid and carefully put the tofu and quail eggs into it.
Be sure to handle with care, because at this time the tofu is fragile and easy to break, and the quail eggs are also fragile
16.
When it is full, pour in all the marinade, soak it to taste, cover with a lid, and let it cool overnight before serving.
It can also be eaten hot, but the cold food tastes better
Tips:The tofu has a flexible outer skin, a soft and delicious inside, and a juicy and delicious taste; the quail eggs are fragrant and dense and full of flavour.
Whether it is served with wine or with rice, it is delicious!
Precautions:
1. The tofu must be deep-fried, otherwise it will be rotten when it is stewed;
2. The marinade should be saltier, and tofu is more salty;
3. Put it in the refrigerator immediately after it has cooled down.
