Chinese Food
Bean curd with egg yolk and scallop
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A few days ago, this Kunbo casserole home's kaidebao export tail casserole. Its 1.3-liter capacity is just right for the family of three to eat at ordinary times. As soon as it was received, it was used to make this yaozhu yolk tofu. In terms of heat preservation and flavor enhancement, casserole has incomparable advantages over other pots. It's the best choice to make soup, soup and stew. This time, the taste is really not covered.
Cooking ingredients
Cooking Steps
Step1:Soak the scallops in cooking wine for 20 minutes. After cleaning, tear them into strips for use.
Step2:Separate the steamed salted duck egg from the yolk.
Step3:First put the yolk into the casserole and use the spatula to break it.
Step4:When the egg yolk is stirred to the beginning of foaming, add the scallop silk and stir fry.
Step5:Add the internal fat tofu and then add a little water.
Step6:Boil for 2 minutes, then add the salted protein.
Step7:Sprinkle chopped chives before leaving the pot.
Step8:Tofu with delicious taste and rich nutrition.
Step9:Finished product drawin
Cooking tips:I didn't add salt to this dish because of the salted egg yolk. Everyone can adjust it according to their own taste. There are skills in making delicious dishes.
