Jin Wu Shao Collection Stock Pot 2500ML - Ice Mountain
Ingredients:
2pcs egg tofu
2 eggs
1 pack
5pcs crab stick (sliced)
2cloves garlic (chopped)
1pc red onion (sliced)
1pc carrot (cubed)
For seasoning:
2tbsp chicken powder
2tbsp potato starch (mix with water)
Method:
Step 1
Prepare the ingredients: slice the red onion, cut the carrot into cubes, chop the garlic, and cut the egg tofu.
Prepare the ingredients: slice the red onion, cut the carrot into cubes, chop the garlic, and cut the egg tofu.
Step 2
Lightly sprinkle corn starch over the egg tofu.
Lightly sprinkle corn starch over the egg tofu.
Step 3
Using your favorite cookware, heat up some oil and fry the egg tofu until golden brown.
Using your favorite cookware, heat up some oil and fry the egg tofu until golden brown.
Step 4
In the same pot, stir-fry the red onion, garlic, and carrot.
In the same pot, stir-fry the red onion, garlic, and carrot.
Step 5
Add water until it reaches halfway up the pot.
Add water until it reaches halfway up the pot.
Step 6
Season with chicken powder, then add shimeji mushrooms and crab sticks (cut into small pieces earlier). Stir well.
Season with chicken powder, then add shimeji mushrooms and crab sticks (cut into small pieces earlier). Stir well.
Step 7
Pour in the potato starch mixture (potato starch mixed with water) to thicken the soup.
Pour in the potato starch mixture (potato starch mixed with water) to thicken the soup.
Step 8
Slowly stir the soup while gently pouring in the beaten egg.
Slowly stir the soup while gently pouring in the beaten egg.
Step 9
Lastly, add the fried tofu back into the pot. Cover and let it simmer for 5 minutes.
Lastly, add the fried tofu back into the pot. Cover and let it simmer for 5 minutes.
