This tofu is too simple, it is not too much to eat 3 times a week, it is smooth and fragrant and calcium, which is better than the pot collapsed tofu

The so-called pot collapse is a cooking technique of Lu cuisine, which is to fry first and then rely on the fire. The ingredients are first dipped in starch, wrapped in egg wash, fried in a pan, and then simmered with stock over low heat to absorb the flavor.

Fried tofu with eggs

Ingredients: 300 grams of tofu, 1 egg, 2 tablespoons of starch, salt to taste

Make:

1. Cut the tofu into small pieces, beat the eggs with an appropriate amount of salt, and prepare the sweet potato starch.

2. Dip the tofu in the starch on both sides, then coat it with egg wash.

3. Put more oil in a frying pan and heat it warmly, wrap the tofu with egg liquid, put it into the oil pan piece by piece, fry it on one side, turn it over and fry the other side.

After frying, pick it out in time and fry it all the time.

Small Whispers:

1. One egg can make 600-700 grams of tofu.

2. Use slightly older tofu.

3. After the tofu is fried, it is eaten directly, it is very delicious, smooth and tender, and a little burnt.

If you have a stronger flavor, you can also spray some soy sauce juice in the pan of fried tofu.