The eldest son doesn't like to eat
mung bean curd. He loves
eggs, but Mother Pig prepared both ingredients
and mixed them together, resulting in a smooth texture and strong egg aroma. It's surprisingly simple to make. Ingredients and tools for egg mung bean curd:
Main ingredients: 2 eggs, 1 block of tofu (about 400 grams)
Seasonings: salt ( ), five-spice powder ( ), chopped green onion ( )
Cooking utensil: wok
Steps to make egg mung bean curd:
A Beat the eggs and add chopped green onions, salt ( ), and a little bit of five-spice powder. Mix well.
B Gently break up the tofu by hand (Pig Mom washed her hands). Don't break it too much; some lumps make for better texture. Mix the broken-up tofu into the egg mixture.
3. Heat oil to 70% fullness. Less oil can be used if you prefer a more grilled taste, as the tofu and eggs don’t need much oil.
4. Once the oil is at 70% hot, add the egg-tofu mix. Use a spatula to press them down for thorough cooking and dense texture.
5. Cook until both sides are golden brown, then it's ready to be served.
The whole house fills with fragrance.
6.duang!duang!duang! Tips:
1 If using too little oil, watch out not to burn the bottom 2 Beat the eggs longer for better salt dissolution 3 Maintain medium-high heat throughout to keep the tofu fresh
Be cautious not to burn the pan when there's too little oil.
