Crab Roe Tofu with Red Sea Cucumber

Taste: Salty and Fresh; Cooking Method: Braising; Time: Twenty minutes; Difficulty: Moderate.

Detailed Steps for Cooking Crab Roe Tofu with Red Sea Cucumber

Prepare the ingredients

Take the Red Sea Cucumber out of the freezer and let it sit at room temperature for a while

After thawing, cut into small pieces

Bring water to a boil in a pot, add cooking wine and a little cooking oil, blanch the Red Sea Cucumber, quickly remove and place in cold water for later use

Boil the tofu with salt and water to remove the bean smell, then remove and set aside

Chop the spring onion, shred the ginger, and set aside

Crush the 2 salted duck egg yolks with the back of a spoon and set aside

Heat the wok, stir-fry the spring onion and ginger until fragrant, then add the crushed salted egg yolks

Stir-fry until the oil separates, then add cooking wine to remove any fishy smell and enhance the flavor

Add some water, bring to a boil, add the tofu, cover and cook over high heat, then simmer for another 2-3 minutes

Add the Red Sea Cucumber, season with salt according to taste

Bring to a boil again, then remove from heat

Plate and sprinkle with chopped ginger and spring onion for garnish

Enjoy while hot: the tofu is savory and delicious, the sea cucumber is tender and refreshing