Salted Egg Yolk Tofu Soup

Name: Salted Egg Yolk Tofu Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 box Lactone Tofu; 3 pcs Salted Duck Egg Yolk; 4-5 roots Crab sticks; 1 piece Frozen green peas; 80g Seafood Mushroom; 5g garlic; 5g shallot; 1 tbsp Cooking Wine; a little pepper; 1 teaspoon salt; Some oil

by Free factor

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

As the saying goes, "meat is not as good as tofu." Tofu is not only high in nutritional value, but also the most homely and cheapest ingredient. Tofu is rich in soy protein, mainly plant protein, without cholesterol, and contains a lot of calcium, iron and potassium. Eating tofu regularly can increase satiety, supplement a variety of minerals and vitamins, and accelerate the decomposition of excess fat in the body. So eating some tofu every day is beneficial to the human body.

I have done a lot of tofu delicacies. The spicy and delicious mapo tofu, the low-calorie and low-fat tofu cake, the sweet and sour appetizing pineapple tofu, the delicious soup with shrimp and tofu, and the light tofu after cooking. It must be delicious and delicious. Today I will recommend another tofu dish-salted egg yolk tofu soup. This dish is actually derived from crab roe tofu soup, but crab roe is rare. Cooking tofu with crab roe is a bit luxurious. Salted egg yolk is an excellent substitute for crab roe. Although salted egg yolk is not better than crab yellow, its rich salty aroma, coupled with soft tofu, delicious crab sticks and seafood mushrooms, will definitely conquer your taste buds.

Salted Egg Yolk Tofu Soup

1. Prepare the required ingredients and seasonings.

2. , Tear the crab fillet into strips and cut into small sections; wash the seafood mushrooms to remove the roots and cut into small sections; dig out the salted duck egg yolk; chop the green onion and garlic and set aside.

3. Cut off the four corners at the bottom of the tofu box and buckle it upside down on the plate. The lactone tofu is easily taken out of the box. The tofu is gently cut into small pieces.

4. Add water and salt to the pot to bring to a boil, add tofu and cook for two to three minutes, turn off the heat and continue to soak in hot water.

5. Heat oil in the pot, add minced garlic and saute until fragrant, add the prepared salted egg yolk, and pour 1 tablespoon of cooking wine.

6. Crush the salted egg yolks and stir-fry them over low heat to form bubbles.

7. Add green beans, crab sticks, and seafood mushrooms and stir-fry until the ingredients are evenly coated with mayonnaise.

8. Pour 500 ml of water into the pot and boil on high heat.

9. Wait until the soup is boiling, add the prepared tofu and gently push it away.

10. Sprinkle a little salt and pepper to taste, and cook on low heat for 2-3 minutes to make the tofu flavorful.

11. Pour into a small bowl of water starch and stir gently to thicken the soup.

12. Sprinkle chopped green onion out of the pot.

13. The delicious salted egg yolk tofu soup is complete.

Tips:
1. The tofu blanched here is to make the tofu not fragile and to remove the beany flavor.
2. The ratio of water to starch here is 3:1, which is suitable for making soup.
3. If the salted egg yolk is very salty, add little or no salt.