Premium Tofu with Abalone Sauce
by Daughter of heaven
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. First prepare 250ml of soy milk and 3 eggs.
2. Beat the eggs, add 250ml of soy milk, 5g of salt, 5g of cornstarch, stir well and filter.
3. Pour it into a fresh-keeping box, cover it with plastic wrap, and steam in a steamer on high heat for about 25 minutes.
4. Take 10 grams of flour and 10 grams of corn starch and mix well. Add another 5 grams of starch to a little water to make a starch solution for later use.
5. Take out the steamed tofu and let it cool, cut it into mahjong tiles, put it in the starch that has just been mixed and coat it with starch, and shake off the excess powder.
6. Fry in a frying pan.
7. Fry until golden on both sides, remove and serve.
8. Leave the bottom oil in the pot and sauté the minced garlic and onion.
9. Pour a tablespoon of stock, there is no boiling water available. After boiling, add the fried tofu cubes and boil until it boils and turn to low heat.
10. Add oyster sauce and abalone sauce and continue to simmer over medium-low heat.
11. Stew until the soup becomes less.
12. Pour in water starch to thicken the thick gorgon, sprinkle in crushed red pepper.
13. Take out the pan and serve.
Tips:If there is no abalone juice at home, using oyster sauce will taste very good. The salty taste of oyster sauce and abalone juice is enough, so there is no need to add salt to the soup.
