New Way to Cook Tofu and Eggs: Tender and Flavorful, Loved by All❗豆腐和鸡蛋的新做法：滑嫩入味人人爱吃❗Juicy and Tasty

Hello everyone I'm Xiao Han Welcome to Minghan's Kitchen Beat three eggs into the tofu No stir-frying no deep-frying Since I learned this method my elderly family members and children We keep ordering this dish every few days — tender flavorful and juicy perfectly appetizing and great with rice The recipe is surprisingly simple — let’s take a look at how it’s made First place the dried wood ear mushrooms in a bowl then add one spoonful of white vinegar half a spoonful of sugar and half a spoonful of salt Add warm water Soak and stir to soften the wood ear mushrooms Next take a piece of cleaned chicken breast and cut it into smaller pieces Then chop into minced mea Mince it a bit finer Place in a bowl Add one spoonful of sesame oil one spoonful of light soy sauce mix well to season the chicken mince then set aside for later use Then prepare a piece of soft tofu and place it in a bowl Beat in three eggs Add a spoonful of white vinegar to remove the fishy odor Mix thoroughly Break up the egg mixture Crumble the tofu That's about it—set it aside for later use Take a look—there's no need to wonder the wood ear mushrooms are already fully soaked each one plump and round Next rinse the mushrooms then add a spoonful of flour Washing wood ear mushrooms with flour helps remove dust more effectively resulting in a thorough clean Soak it a bit longer then remove it and rinse thoroughly in another basin of clean water until it's completely clean Place it in a dish Add water to the pot and bring it to a boil After the water comes to a boil add the wood ear mushrooms and blanch for about one and a half minutes Retrieve it once more Place in cold water Then squeeze out the moisture and place on a cutting board Chop it up finely Simply stir it into the tofu and egg mixture Add the ground chicken back in mix well until all ingredients are evenly coated and flavorful Friends I share a different food video with you every day—please enjoy the videos and stay tuned Don't forget to give me a little heart emoji Your support is my greatest motivation Thank you so much Add water to the pot Place it in the pot Cover with a plate Then cover with the lid Steam for 20 minutes after the water comes to a boil While waiting slice half an onion into fine strands Cut into small cubes Place in the dish Slice half a carrot into thin slices Then cut into fine strands Cut into small cubes and transfer to a plate Cut two green pepper strips into small rings Chop aga Place in the dish Slice the garlic into thin pieces Chop aga Place in a bowl then add one spoonful of light soy sauce one spoonful of sesame oil half a spoonful of salt half a spoonful of cornstarch one spoonful of pepper half a spoonful of monosodium glutamate and a little water Mix thoroughly and set aside for later use The tofu egg custard is fully steamed in about 20 minutes looking wonderfully smooth and tender Take it ou Cut it into small pieces it'll absorb the marinade more easily later Next heat the wok add a spoonful of oil pour in the vegetables once the oil is hot stir-fry until fragrant and just cooked through Then pour in the sauce stir-fry until evenly combined and cook until the sauce thickens That's perfect—pour it over the steamed tofu and egg custard Sprinkle with green onions for extra fragrance And that's it—this simple nutritious tofu egg custard is ready Eggs tofu chicken breast After steaming The texture is delicate and tender Adding wood ear mushrooms provides a crisp texture and pouring over the sautéed sauce with onions carrots and green peppers enhances the flavor The broth has fully blended into the egg tofu pudding making it flavorful and delicious once served it's a delightful dish suitable for all ages and pairing it with rice is absolutely heavenly Alright that's it for today's home-style cooking sharing If you find my home-style dishes helpful please save them and follow me I'm Xiao Han Thank you all so much for your continued support See you in our next video Bye for now