Fried Eggs with Fermented Bean Curd

A taste from grandma's memory, a little the same, a little different. When I was little, I'd be called to help pick the fermented bean curd from the branches, wash it, and then grandma would simmer it for hours, seasoning it with salt, garlic, and soy sauce. While hot, she'd press the cooked fermented bean curd tightly with a bowl to form bowl-shaped blocks, let them cool, and then freeze them. Whenever I wanted to eat it, I'd take a piece out, thaw it, crumble it, and stir-fry it with eggs. The fermented bean curd in the photo was given to me by a friend. After thawing, it had more juice, so the color after stir-frying was different from grandma's, but it was still delicious.