How to make egg yolk tofu

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  1.Put the lactone tofu and salted egg yolk into the pot with cold water and start cooking, the total time is 10 minutes;

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  2.Cut the steamed lactone tofu into small pieces and soak it in light salt water for a few minutes;

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  3. Remove the soaked tofu cubes and place them on a plate for later use;

• 4.Crush the salted egg yolk with the back of a spoon, the more crushed the better;

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  5.Sit in a wok, turn on a low heat, add an appropriate amount of oil, put the broken egg yolk in it and stir-fry and continue to crush.The egg yolk will slowly appear bubbles and become thicker and thicker;

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  6.Add an appropriate amount of water, stir evenly and pour the tofu cubes in;

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  7. Turn up the heat slightly, add an appropriate amount of salt, and let the tofu cubes simmer in the egg yolk juice;

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  8.When the soup thickens, thicken the gravy with water starch, add shredded carrots, chopped green onions and wolfberries;

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  9.Bring up the juice over high heat, stir-fry evenly and serve;

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  10.Plate and serve, take a beautiful picture;

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  11. Another close-up, it looks very appetizing!