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麻婆豆腐（白麻婆豆腐）｜けんますクッキングさんのレシピ書き起こし

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Cooking

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Ingredients

silken tofu : 1
卵 : 2個
長ネギ : 10cm
油 : 大さじ1
水 : 40cc
中華だし : 小さじ2
水溶き片栗粉 : 適量
ごま油 : 小さじ1

Time required

15minutes

Procedure

1) prepare the ingredients 00:49
Finely chop the spring onion.
Break the egg and beat it.
2) heat up 02:22
Heat the oil in a frying pan.
Add the beaten egg, mix, and remove when soft-boiled.
Add water and Chinese soup stock to dissolve and mix.
Tear off the silken tofu by hand and add it to the boil.
Reduce the heat to low and add the water-soluble potato starch to thicken.
Burn with high heat.
Turn off the heat, add the soft-boiled egg and mix.
Add half the spring onion.
Add sesame oil.
3) Serve 06:27
Place 2 on a plate.
Finish by scattering the remaining green onions.

Point

- Silken tofu does not need to be drained.
・Tearing the silken tofu by hand makes it easier to absorb the flavor and makes it look better.
・Firm tofu can be substituted for silken tofu.
・Potato starch dissolved in water has a ratio of 2 parts water to 1 part potato starch.
・The egg and silken tofu go well together.
・You can eat it over rice.
・It will be more delicious if you eat it with black pepper or chili oil.