Ingredient and Portion
Braised egg tofu with Japanese mushrooms 本菇扒玉子豆腐
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From melanie Submit
Egg tofu was first introduced into HK from Japan, and is now available from many major supermarkets and food stores. It has a very silky and smooth texture, and can be steamed, fried, and cooked.
Nutritous and delicious, and most ideal for families with children or elderly.
Nutritous and delicious, and most ideal for families with children or elderly.
Novice
25 mins
Japanese egg tofu 2 pieces
Japanese mushrooms 2 boxes
Japanese mushrooms 2 boxes
Seasoning
Seasonings:
salt 2/3tsp
sugar 1tsp
sesame oil 2tsp
pinch of pepper
minced garlic 2tbsp
stock 1/3 cup
For thickening:
Combine 2tbsp oyster sauce, 2tbsp stock and 1tsp of cornstarch
salt 2/3tsp
sugar 1tsp
sesame oil 2tsp
pinch of pepper
minced garlic 2tbsp
stock 1/3 cup
For thickening:
Combine 2tbsp oyster sauce, 2tbsp stock and 1tsp of cornstarch
Method
Remove stem of mushrooms soak in clean water for a while. Boil in water until done and drain well.
Cut egg tofu into pieces of about 1 inch thick. Coat carefully with some cornstarch. Panfry in a little oil until golden brown on both sides. Place on serving plate.
Heat some oil and fry minced ginger until fragrant, add in stock and seasonings and bring to the boil.
Add in mushrooms, stir well, then thicken. Pour onto egg tofu pieces and serve.
Cut egg tofu into pieces of about 1 inch thick. Coat carefully with some cornstarch. Panfry in a little oil until golden brown on both sides. Place on serving plate.
Heat some oil and fry minced ginger until fragrant, add in stock and seasonings and bring to the boil.
Add in mushrooms, stir well, then thicken. Pour onto egg tofu pieces and serve.
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