Steamed Preserved Eggs With Beancurd
6227
難度
★★★★
15分鐘
分量
4人
材料
做法
Ingredients
|
|
|---|---|
| 1 piece | soft beancurd |
| 1 piece | egg |
| 1 piece | salted egg |
| 1 piece | preserved egg |
| 1 tsp | chopped spring onion |
Seasonings
|
| 2 tsp | light soy sauce |
| 1 tsp | salt |
| 1 tsp | caltrop starch |
| 1 tsp | oil |
 |
做法 |
|---|---|
| 1 | Wash salted egg, preserved egg. Mix the egg well. |
| 2 | Heat a pot of water, boil salted egg and preserved egg and then take out. Soak and cool in cold water. Shell and cut into dice. |
| 3 | Wash the beancurd and drain. Mince and add seasonings, egg, salted egg and preserved egg to blend well, put on dish flat. |
| 4 | Place the steam rack into the wok, add water to nearly the height of rack. Boil the water, steam the beancurd over high heat about 8 minutes. Spray chopped onion. |
| 5 | Heat oil and turn off the heat. Add light soy sauce and slightly cook, pour on beancurd and serve. |
貼士
It's easier to cut preserved egg into dice after boiling.
After boiling, put the egg into cold water immediately and it'd be easier to shell.
