Recipe: Sapo Egg Tofu & Vegetables - Oriental Foods
Want to eat thick and warm soup again. Finally, the thought made this sapo.
Sapo Egg Tofu & Vegetable Ingredients
- 1 original egg tofu
- 1 carrot
- 1 Small broccoli fruit
- 1 mustard fruit
- 3 pieces of young corn / janten
- 1/2 Tomatoes cooked
- 1/2 onion
- 5 cloves of garlic
- 3 cm ginger geprek
- 1 tablespoon sweet soy sauce
- 1/2 tsp sesame oil
- 1/2 tablespoons of soy sauce
- 1 tbsp oyster sauce
- 2 tbsp tomato sauce
- 1 tablespoon cornstarch
- Sufficient sugar
- Enough salt
- Just enough pepper
- Cooking oil
- Water
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Cooking steps for Sapo Egg Tofu & Vegetables
- Prepare all the ingredients needed. Don't forget to peel, cut and wash thoroughly. Especially the broccoli is soaked in salt water 5-10 minutes to make sure there is no caterpillar. Sorry, cornmeal, cooking oil and water are not photographed.
- Fry until the brownish yellow the original egg tofu that has been cut round. Then drain.
- Sauté the onion and ginger geprek withered and smells good. Then add the chopped garlic and stir again until fragrant. Add carrots, young corn and broccoli then mix well. Don't forget to sprinkle with salt and pepper, mix well.
- Add sesame oil, sweet soy sauce, oyster sauce, soy sauce, and tomato sauce, then mix well. Add the cornstarch that has been dissolved in water and sugar, then mix well and wait for it to boil. After that, put the mustard (I take the leaves, not the stem), tomatoes, and fried egg tofu. Mix well and taste test. If it's good, turn off the stove and sapo ready to be enjoyed with pieces of cayenne pepper mixed with soy sauce.
Labels:
Soup recipe,
vagetable
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