Tofu and egg breakfast cake-You Are Foodie

By Leila
46

Tofu and egg breakfast cake

Tofu egg breakfast cake is low in fat and high in protein. It has a strong sense of satiety and is delicious, soft and tender. You will fall in love with it once you eat it.

Main Ingredients

egg 2
Bean curd 1

Auxiliary Ingredients

Seasonings

Peanut oil appropriate amount
flour few
Semen sesami nigrum A little
pepper 1 tabletsp
seed powder of Chinese prickly ash Half a tsp
salt appropriate amount

1. Boil the bean curd water in the pot for five minutes to remove the beany smell, and the steamed bean curd tastes more firm.2. Flour is mainly used to increase viscosity. Don't put too much flour in order to avoid hard taste.

Step 1 . Prepare the ingredients. I soaked the fungus in advance, and steamed the tofu in the pot for 5 minutes to remove the beany smell.

Step 2 . Tofu is crushed with a spoon.

Step 3 . Wash the carrots, peel them and cut them into dice, and cut the shallots into scallions. Chop the fungus.

Step 4 . Put the ingredients into a large bowl.

Step 5 . Add a little salt, pepper, pepper and a little flour.

Step 6 . Stir well by hand.

Step 7 . Roll it into a circle and flatten it.

Step 8 . Brush the pan with oil, put the prepared tofu and egg breakfast cake in it, and sprinkle a little black sesame on it.

Step 9 . Pan fry until golden pancakes are on both sides.

Step 10 . Tofu egg breakfast cake with low fat and high protein.

Step 11 . Take a recent photo.

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