Braised tomato with crab roe and tofu-You Are Foodie

By Laura
46

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

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

Step 1 . Prepare all ingredients

Step 2 . Wash the tomatoes and scald them in a pot of water. Take them out and peel them

Step 3 . Cut dice for standby

Step 4 . Add a little salt to the pot, add tofu pieces and boil to remove the beany smell

Step 5 . Peel off the shell of salted duck eggs and leave the salted egg yolk for standby

Step 6 . Heat the pot, pour mustard oil, and add salted duck egg yolk

Step 7 . Twist with a spatula, stir fry and melt, and then add tofu pieces

Step 8 . Stir well over medium heat and serve

Step 9 . Pour the mustard oil again and stir the shallot foam

Step 10 . Add diced tomatoes and stir fry over high heat until soft and rotten to make juice

Step 11 . Add crab roe tofu and salt

Step 12 . Stir well over high heat and sprinkle chicken essence

Step 13 . Finally, along the edge of the pot, drop a little wet starch water to thicken

Step 14 . Turn on the high fire and collect the juice until it is thick. Turn off the fire

Step 15 . Sprinkle a little scallion on the plate to add color and fragrance

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