Osmanthus tofu

Overview

I like to watch "Ingredients Garden" on TV. I am very envious of the hostess in it who has a small garden where she can grow all kinds of fruits and vegetables she likes. It is completely organic and she can taste the fruits of her labor with confidence. In addition to making my family and myself eat happily and healthily, I also have a small food dream: I hope to have a small place to grow my favorite plants, preferably edible, hey~. The basil used in this dish is grown by me, and I really like its fresh fragrance. This is a simple and quick home-cooked stir-fry that combines the flavors of garlic, basil and pickled pepper. The egg tofu is soft and tender and very delicious. The only drawback was that the color of the basil darkened very quickly, so I picked two more coriander leaves and put them on the table to make up for it.

Tags

• hot dishes
• basil leaves
• cooking wine
• egg
• oyster sauce
• pickled pepper
• starch
• tofu
• garlic
• salt

Ingredients

Steps

1. 1 Crack the eggs into a bowl and beat evenly. Blanch the tofu and grind it into a paste with a spoon. Mince the garlic and clean the basil leaves.

   

2. 2 Pour the tofu paste into the eggs, add cooking wine, salt and starch and mix well.

   

3. 3 Turn on the heat and use a small amount of oil to stir-fry the minced garlic and pickled pepper until fragrant.

   

4. 4 Pour in the egg liquid and wait for a while.

   

5. 5 Stir continuously over low heat until slightly solidified.

   

6. 6 Add a spoonful of oyster sauce, crush the basil leaves and sprinkle them into the pot, then turn off the heat.

   

7. 7 Stir a few times and serve.

   

8. 8 Serve on a plate and enjoy O(∩_∩)O~.