Braised tomato with crab roe and tofu

Tomato: also known as tomato, saffron plum, foreign persimmon; The center of origin is the Andes of South America. There are still large areas of wild species in Peru, Ecuador, Bolivia and other places. Tomato is divided into colored tomato subspecies and green tomato subspecies. The former has many colors when the fruit is mature, and the latter is green when the fruit is mature.There is "persimmon": "a June persimmon with a stem like Artemisia, a height of 45 feet, a leaf like wormwood, a flower like durian, and a branch bearing five or threeorfour fruits; the herb also comes from Xifan, so it is named".In our daily life, we prefer to classify tomatoes as cooked vegetables subjectively; Use it to stir fry, cook soup, stew beef or the following; Bright color, sour and sweet, appetizing and appetizing; Today, I changed the tradition, using tofu and tomatoes, adding salted duck egg yolk. It is sour and salty, with the oily smell of duck egg yolk and sand. It tastes a bit like crab roe. It is very delicious; So it was named ~ braised tomato with crab roe and tofu.

Main Ingredients

• salt yolk 1
• Bean curd 1
• tomato 2

Auxiliary Ingredients

• Uncooked flour 1 teaspoon
• salt 1 teaspoon
• Chicken essence few
• Chives A little
• Canola oil appropriate amount

1. The best choice for tomatoes is soft and ripe, with high juice yield2. Tomatoes taste better after peeling3. The tofu is boiled with salt water in advance, which can not only remove the beany smell, but also prevent the tofu from spreading