Let everyone be happy: Today's sky, lying in bed, braised!Spread a cool mat, iron plate cooking!After getting out of bed, clearSteamed!Go out for a while, stir-fried!Swam, water-boiled!On the way back, pan-fried!At home, stir-fried again!Dear friends, today is 35°C, tomorrow 36°C, the day after tomorrow 32°C, everyone pay attention to turning when going out, control the heat well, bring some Sichuan pepper,chilipowder, don't burn it!We are running meat skewers, we season ourselves with salt!Now turn on high temperature mode, if not using air conditioning every day, you will sweat profusely, steamed dishes andcold-dressed dishesare favored again. This is nutritious and can reduce the heat.

Doubled eggs steamedtofuIngredients and tools

Main ingredients:

tofu (1 piece)eggs(2 pieces)preserved egg(2 pieces) Auxiliary materialssteamed fishsoy sauce (appropriate amount)sesame seedsoil (appropriate amount)

Cooking utensil: steamer Category Common disheshome-style dishessalty and fresh Steamed Half an hour Simple difficulty

Steps for making double egg steamed tofu:

Prepare the ingredients.

Cut the tofu into small pieces.

To make the tofu and eggs better combined, put them in a blender.

Mix thoroughly.

Cut the preserved eggs into small pieces.

Place the preserved egg pieces in the tofu paste.

Mix well.

Pour some filtered and water-thinned egg liquid on top of the tofu mixture.

Cover with cling film, pierce with toothpicks. Steam over boiling water for 20 minutes on medium heat.After steaming, pour soy sauce and sesame oil before serving.

Tips:

Look at BD's characteristics of steaming: 1) Using steam as a heat transfer medium to cook the ingredients, different from other techniques using oil, water, or fire as heat transfer media.2) Compared with other cooking methods, the juice and flavors of the ingredients do not evaporate significantly, preserving nutrition without losing aroma.3) No need to flip during heating; the shape is well maintained. During heating, sufficient moisture ensures tender texture upon maturity,4) Suitable for a wide range of ingredients with tough or finely processed textures such as chicken, duck, beef,，mutton，seaweedabalonefish, shrimp, crab, tofu, and various fish and shrimp paste. The shape is mostly whole pieces, thick slices, large blocks, or thick strips.Tips: 1) Using boxed soft tofu also works well due to its smooth texture; the blender can be skipped if mixed directly.2) For decoration, I sprinkled some greenand red peppers, but it's not necessary.