How to Cook The Light, Silky, and Umami Salted Yolk Tofu | 蛋黄豆腐

Silky and umami experience like no other, this is a quick 20-minute recipe that goes perfectly over white rice. If crabs are in season, use meat and roe picked from a crab instead! Make sure to use high-quality soft tofu from a Chinese producer.
This is a dish from Huaiyang cuisine (淮扬菜), but I am from the North East of China. This recipe is recreated from the memory of a small restaurant near my home in Shen Yang, which means this is likely not authentic. Don't worry, though, because regardless of its origin, this is a truly delicious recipe!
More Umami: / umami.complex

[@jazzyj2899]

you need a scriptwriter and a voiceover.

[@umamicomplex6841]

You need to move on to a better channel 😘 If you want to pay for a production team though, I'd love a sponsorship 😉

[@z3r035]

@@umamicomplex6841Please ignore what that loser said. I think your voice is really relaxing to listen to, and the pacing gives time to process what's going on in the video. All steps are clear, and I appreciate the amount of detail you put into your explanations. Keep up the good work!

[@RH-sp9zd]

@@z3r035 true this

[@lilynunya3790]

great video, I'm really surprised you're not more popular

[@SerreNameless]

Looks delicious! Thanks for the vid

[@savored]

looks delish great vid! i love this

[@chrisibabao6552]

nice video. im going to make this today. saved this from my other channel Savored. I hope it comes out good for my wife. She likes this dish and your video was nicely explained. I had to end up salting my own duck yolks. we'll see how that goes lol

[@dijaysavory829]

Good call on the onion juice, hadn't considered scraping it off the board before. Do you find the shaoxing in Canada is neutral like the kinds you had in China? And, if you could get garlic shoots, would you use those over cloves in this?

[@umamicomplex6841]

Garlic shoots and chives could work but use less of it. The flavour of this dish is delicate so use care. Shaoxing wines in general aren’t neutral. Use like a teaspoon or two instead. Again you shouldn’t be able to taste it in the dish, the alcohol just helps mask fishy flavours

[@yumengzhang5224]

I slice the tofu in its packaging and dump it out. I find it less likely to break the tofu this way.

[@yumengzhang5224]

Vodka 😂