Cross-bridge tofu (steamed egg custard with minced tofu)

This is my improved version of the bridge tofu, instead of beating the eggs directly into the plate, but beating into egg liquid and then pouring into the plate on both sides of the tofu, eggs and tofu are perfectly combined, the whole dish is smooth and delicate, fresh and sweet, salty and delicious, the dish is beautiful, especially suitable for infants and young children, and integrates nutrition and appearance!

Ingredients

Tofu 1 piece

Eggs 3

Pork 150 grams

Garlic 3 cloves

Garlicleaves 10 grams

Lightsoysauce 1 teaspoon

Oystersauce 1 teaspoon

Salt 3 grams

Peanutoil 10 grams

Cooking Instructions

Place the tofu in the middle of the plate, cut into cubes and arrange on a plate.
Wash the pork and chop it into minced meat.
Chop the garlic into minced garlic and cut the garlic leaves into small pieces.
Crack three raw eggs into a bowl.
Break it up with chopsticks.
Add 1.5-2 times warm water, add an appropriate amount of salt, and continue to beat. Screening
Pour the sifted egg mixture into the plates on both sides of the tofu.
Wrap on the film. When the water in the pot is boiling, put the tofu egg mixture into the pot, cover the pot, and steam over medium heat for 10-15 minutes.
The steamed tofu custard is tender and tender!
Put oil in a pot, stir-fry the garlic until fragrant, pour the meat foam into it, stir-fry until fragrant, add light soy sauce oyster sauce to taste, and stir-fry until fragrant.
Pour the fragrant meat foam over the tofu and egg custard.
Served! Let's eat! Tender and sweet! Looks and taste go hand in hand!