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Many Kinds of Eggs with Doufu
|Many Kinds of Eggs with Doufu|
2 Tablespoons vegetable oil
2 shallots, minced and deep fried
8 salted duck egg yolks, steamed for ten minutes
4 salted pigeon eggs, steamed for five minutes and then mashed immediately
2 hundred-year eggs, peeled and coarsely diced
1 pound silken doufu, coarsely mashed
1 to 2 Tablespoons shrimp roe
1. Heat oil, add the shallots and both kinds of egg yolks, and stir until they bubble, then add the diced hundred-year eggs and the doufu and stir for four minutes, then transfer to a small pre-heated serving bowl.
2. Put the roe on top, and serve.