Crab Seed Tofu Soup (microwave version)
After traveling in Xingcheng, my son asked for crab seed egg soup. Ho ~ it's a wonder that my son who doesn't usually eat seafood can't forget it after eating there once!It is no exaggeration to say that the soup I created this time is even better than what I ate in Xingcheng. Tofu and eggs are melted into one, and it is extremely tender and smooth. With crab seeds and sesame oil, it's really incomparable~The microwave oven is used to serve the plain steamed egg soup. This time is no exception. The effect is - Hey, you can see for yourself~1. I don't have statistics on the amount of fresh water added. It's OK to have the same amount of water as steamed egg custard.2. a little salt is OK, because crab seeds are salty.3. just deal with the little friend who doesn't like tofu. Make sure there are no flaws. Ha ha~
Step 1 . Beat the eggs in the bowl.
Step 2 . Break it up with chopsticks, add some water and a little salt, and stir well.
Step 3 . Cut the bean curd into small pieces, Shua Shua Shua, and watch our knife work.
Step 4 . Put the tofu cut into small pieces in the beaten egg liquid.
Step 5 . Close the lid and put it into the microwave oven. Put it into the fire for two minutes.
Step 6 . At this time, the egg custard has begun to solidify around.
Step 7 . Sprinkle a layer of crab seeds on the surface, and then microwave for two minutes.
Step 8 . Use chopsticks to pierce the middle of the egg custard, and it will all solidify. Pour a proper amount of sesame oil on the surface, and a bowl of drooling tofu soup will be born.
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