Tofu Stewed with Radish and Egg
1.
In the preparation step, cut the bought tofu in advance and soak it in salt water for about half an hour. This will not only remove the beany flavor, but also increase the cohesive power to ensure that the tofu is not fragile when frying;
2.
Peel the white radish and cut into thin slices or shreds. Peeling the white radish can effectively remove the spicy flavor. If you don't mind, you can ignore it, but you must clean the surface of the skin to avoid the mud and sand in the soup when you drink the soup;
3.
Lift the pot, put an appropriate amount of cooking oil in the pot, knock into the eggs when the oil is hot;
4.
Fry until golden on both sides, serve on a pan and set aside;
5.
Raise the pot again, pour in an appropriate amount of cooking oil, heat the oil and put the tofu flat;
6.
Fry until golden on both sides;
7.
Start the pan again, spread the sliced white radish to the bottom of the pan, then add the fried tofu slices and eggs;
8.
Pour in boiling water without any ingredients, bring to a boil on high heat, simmer for 10 minutes on medium and low heat;
9.
Cook until the white radish becomes transparent, add appropriate amount of salt and chicken essence, continue to cook for 2 minutes to taste, and finally sprinkle with chopped green onion to get out of the pot;
Tips:
1. If you usually like candy-hearted eggs or single-sided, you can also put it on a plate according to the degree of maturity you like;
