Foreword: Oily egg tofu is a nutritious and rich home-cooked dish, combining soft tofu with tender eggs, rich in taste and unique flavor. It's easy to make and delicious, making it a great dish for housewives. Today, let's take a look at the methods and skills of making oily egg tofu!To make oily egg tofu, you first need to prepare fresh tender tofu and eggs. Choose a delicate tofu, blanch it in boiling water, and then remove it for later use. In the meantime, prepare the eggs and beat them apart for later use. In addition, it is also necessary to prepare seasonings such as green onions, ginger, garlic, salt, soy sauce, balsamic vinegar, and cooking oil.
When cooking this dish, you first need to heat the pot and pour in the appropriate amount of cooking oil. After the oil temperature gradually rises, you can clearly feel the slight smoke on the oil surface, which is a sign of 70% heat. Heating the pan with oil not only helps prevent the ingredients from sticking, but it also makes the dish more delicious.
Next, put the chopped green onion, ginger and garlic into the potStir-fry slowly over low heat. This process requires patience until the aroma of shallots, ginger and garlic is fully released. These spices are known as the "Three Treasures" of Chinese kitchens, and their unique aroma can greatly enhance the taste of dishes.
After that, pour the beaten egg mixture into the pan and stir quickly with chopsticks. The heat should be controlled properly to prevent the eggs from getting too old. At the same time, make sure that the egg liquid is evenly distributed in the pan, so that the scrambled eggs can be better wrapped on the tofu and enhance the taste.
Then, gently place the blanched tofu in the pot and use a spatula to pour the egg particles evenly over the tofu. Tofu is the soul of this dish, so it needs to be stir-fried with special care to prevent it from breaking. Blanching is a key step in removing the beany smell, which makes the tofu smoother and more tasteful.
Next, sprinkle with salt, soy sauce and balsamic vinegar to evenly coat the tofu and eggs. Seasonings should be added in moderation to ensure the original flavor of the dish. In particular, the ratio of salt, soy sauce and balsamic vinegar must be mastered just right, so that the flavor of the dish is neither too strong nor too light.
Finally, after turning off the heat, pour the hot oil evenly over the tofu to make a crackling sound. This step not only makes the tofu more delicious, but also adds a bright color to the dish. However, it is important to keep the oil temperature moderate to prevent scalding the ingredients or damaging the taste of the dish.
The finished oily egg tofu exudes a strong egg fragrance and tofu fragrance, and the color is also very attractive. Place it in a bowl and garnish with chopped green onions or coriander.
In one bite, the tofu is delicate, the egg particles are smooth, and the balsamic vinegar and soy sauce poured on top give you an endless aftertaste. Oil-splashed egg tofu can not only be used as a side dish, but also as an appetizer or home-style stir-fry, with a unique taste and is loved by many people.
In addition to the traditional oil-splashed egg tofu, different regions and families also have personalized processing methods. For example, in Sichuan, some people will add some chili peppers and Sichuan peppercorns to the oily egg tofu to make the whole dish more spicy and delicious.
In Jiangsu and Zhejiang, some people like to sprinkle some minced seafood on top of the fried egg tofu to add seafood flavor. These personalized practices make the fried egg tofu have different taste characteristics in different regions.
Conclusion: Through the introduction of this article, I believe you have learned how to make fried egg tofu, and I hope you can try to make it at home, enjoy the fun of food, and also make some innovations and improvements according to your own taste. May everyone find joy in cooking, and at the same time feel the warmth and happiness of the family table.