Wineshark Cooking Class - Steamed Eggs with Tofu and Pork Floss 肉鬆豆腐蒸水蛋

Ingredients (for 4):

• Soft tofu - 1 brick
• Egg - 3
• Pork floss - 3 tbsp
• Spring onion - 2 sprigs
• Preserved mustard green - 10 g
• Chicken broth - 250 ml

Procedures:

1. Soak the preserved mustard green in water for 10 minutes.

2. Chop the preserved mustard green into small pieces.

3. Cut the soft tofu into 1.5 cm cubes and season with 1/4 tsp of salt for 10 minutes. Then drain off the water.

4. Whisk the eggs.

5. Use a sieve to filter the whisked egg.

6. Add the chicken broth and mix well.

7. Put the tofu in the steaming dish. Then pour in the egg mixture on top. 

8. Sprinkle the chopped preserved mustard green in. 

9. Cover with microwave oven cling wrap and steam for 10 minutes.

10. Sprinkle with pork floss and chopped spring onion to serve.