Scallion Tofu Custard Cake
by Food·Color
Favorite
Difficulty
Easy
Time
30m
Serving
4
The little tofu left over from the tossing egg tofu cake seems to be too little to use for anything, so I simply use it to make a custard cake-crush the tofu and add it to the egg flour. The old comrades prefer the fragrance of green onions and add a lot of green onions. Try to grind the tofu into pieces as much as possible, so that no clues can be seen. The batter should not be too dry, it will be runny, and the taste will be softer.
The effect is really good, the best time is the moment when it is just out of the pan, the inside is soft and the skin is slightly crispy, overflowing with green onion and burnt fragrance. Hush~~Don't say there is tofu in it, this matter, you know, I know, he doesn't know it. . . .
The effect is really good, the best time is the moment when it is just out of the pan, the inside is soft and the skin is slightly crispy, overflowing with green onion and burnt fragrance. Hush~~Don't say there is tofu in it, this matter, you know, I know, he doesn't know it. . . .
