Egg Curd with Plum Sauce 梅醬玉子豆腐

For 6-8 persons

6-8人份量

Ingredients:

Yuzi Tofu 300g

Koon Chun Plum Sauce 3 tbsp

Chopped Scallion a little

Egg 1 pc

Corn starch 2 tbsp

材料：

玉子豆腐 300克

冠珍蘇梅醬 3湯匙

蔥花 少許

雞蛋 1個

生粉 2湯匙

Instruction:

1. Slice Yuzi Tofu into 1.5 cm thick slices.

2. Whisk eggs well.

3. Coat each tofu slice with corn starch and dip with egg batter. Pan fry until lightly brown on both sides.

4. Spread a thin layer of Koon Chun Plum Sauce on face of tofu and top with chopped scallion. Ready to serve.

做法：

1.把玉子豆腐切成約1.5厘米厚片。

2.雞蛋拂勻備用。

3.把每一件豆腐都輕輕拍上一層生 粉，放在蛋漿裡沾勻，再在鑊中煎 至兩面金黃色。

4.把冠珍蘇梅醬平均涂放在豆腐面 上，再放上蔥花即成。