Ingredients: tofu 100g, 3 eggs, carrot 1 rootlet, garlic sprout (or shallot) 1 small handful, and proper amount of cooking oil.
Accessories: salt 1 spoon, cooking wine 1 spoon, corn starch 1 spoon.
The practice of egg tofu
1. Prepare the required ingredients. A small piece of tofu, preferably north tofu, south tofu is too soft and easy to rot. Garlic seedlings were planted by myself with germinated garlic. If not, you can use shallots instead. Just half a carrot as an ornament.
2. Peel carrots, wash them and cut them into dices. Wash the tofu and cut it into cubes. Wash and chop garlic seedlings, and beat in 3 eggs.
3. Add the right amount of salt according to the taste of your family. Fish tip: less oil and less salt is healthier.
4. Mix and stir well, then add 1 teaspoon of corn starch and stir well for later use.
5. Heat the wok and pour in the right amount of cooking oil. It is suggested to fry in a non-stick pan, so you don't need to put a lot of oil, just put 65438+ 0/3 of the usual scrambled eggs.
6. After the oil is hot, pour in the stirred tofu egg liquid and stir fry with a shovel.
7. When the egg liquid is about to solidify, pile the egg tofu together with a shovel to form an egg roll. After complete solidification, turn it over until both sides are golden, and then take it out of the pot and put it on the plate.
8. Pan and plate.
Egg tofu finished product map.