Egg Tofu
I didn't expect that the combination of eggs and tofu could be so delicious. The taste is fresh, fragrant, smooth and tender. The sauce is rich, nutritious and delicious. It melts in the mouth. The taste is extremely fragrant! Every time I can finish a plate. Sisters who like it, come and try it!
About Egg Tofu
Egg Tofu is a simple home-cooked delicacy. It is mainly made of eggs and soybeans as the main ingredients and combined with shrimps.
Egg Tofu has a very tender taste. You can also choose seasonings according to your own preferences. The taste is smooth and tender. The richness of eggs and the softness of tofu are perfectly combined. It is suitable for the elderly and children. It is suitable for both family gatherings and activity parties.
Can you make tofu by yourself?
You can certainly make tofu by yourself.
But in this recipe, we don't need to make tofu. We only need to beat soybeans into soy milk. Pour 100 grams of soaked soybeans into the filter net of the juicer, add an appropriate amount of clear water and beat it into soy milk. Discard the soybean residue. Then pour the soy milk into the pot and boil it. According to your own preferences, add about 3 grams of salt, mix well and serve.
Ingredients Needed and Substitutions
Main ingredients
Soaked soybeans: The main ingredient for making egg tofu. After grinding and filtering, it is made into soy milk.
Eggs: One of the main ingredients. Combining eggs and soy milk makes tofu more dense.
Additional ingredients
Dried shrimps: Provide tender texture and rich protein.
Seasonings
Salt: Basic seasoning to enhance the taste of the dish.
Steamed fish soy sauce: Enhance the flavor of egg tofu and make the dish more delicious.
Substitutions:
Dried shrimps: Can be replaced by cooked chicken or ham.
Steamed fish soy sauce: Can be replaced by light soy sauce, dark soy sauce or regular soy sauce.
Why do I like this recipe?
I like egg tofu. First of all, it is because the texture of egg tofu is as smooth as pudding and melts in the mouth. The delicateness intertwined by eggs and tofu is super healing with every bite.
Secondly, it is because its method is super simple and quick. When I am busy, I can make it and serve it on the table. It is very suitable for white-collar workers like me who don't have much time to cook.
Finally, for this egg tofu recipe, the ingredients used are common in life and the cost is very low. You can also add vegetables, minced meat and other ingredients according to your own taste preferences. It can easily meet the needs of people with different tastes.
How long does it take for the boiled soy milk to pour in the egg liquid?
After boiling the soy milk, it is recommended to cool slightly to 60-70 ° C before pouring in the egg liquid.
Soy milk and egg mixture steps
Cook the soy milk: Make sure the soy milk is fully boiled.
Temperature control: After boiling the soy milk, wait for it to cool slightly to 60-70℃.
Whisk well: Slowly pour the egg mixture into the soy milk, mixing as you go to make sure it is well mixed.
Matters needing attention
Avoid boiling the egg liquid: When pouring the egg liquid, be careful to avoid the high temperature of the soy milk resulting in boiling the egg liquid, affecting the taste.
Mix well: Make sure the soy milk and egg mixture are well mixed to avoid graininess.
Tips for Success
Making soy milk
When making soy milk, soak the soybeans in advance to make the beaten soybeans more delicate.
When making soy milk, the amount of water is very important. The ratio of soybeans to water is about 1:3.
After squeezing soybeans, filter to ensure that the okara is filtered clean. Only in this way can the obtained soy milk be more delicate.
Ratio of soy milk to eggs
When beating eggs into soy milk, pay attention to the ratio. Finally, stir equal amounts of eggs and soy milk.
This is very important. It determines the solidification effect and taste of egg tofu.
If there is too much soy milk, the tofu may not be easy to form; if there is too little, it will affect the smoothness of the tofu.
Steaming heat and time
When steaming egg and soy milk, pay attention to the heat. When steaming, steam slowly over medium-low heat to avoid excessive steam caused by high heat, which will affect the taste and appearance of tofu.
At the same time, the steaming time should be well controlled. Generally, about 15 minutes is fine. If the time is too long, the tofu may become old. If the time is too short, it may not be completely solidified.
Use of plastic wrap
Plastic wrap is an indispensable material when steaming egg and soy milk. Seal the steaming bowl with plastic wrap and poke several holes with a toothpick to prevent water vapor from directly dripping on the tofu and affecting its appearance and taste.
At the same time, plastic wrap can also maintain the humidity inside the steaming bowl and make the tofu more tender.
Combination of seasonings
When the egg and soy milk are almost steamed, according to personal taste preferences, add some steamed fish soy sauce, chopped green onions and dried shrimps for seasoning.
This can not only enhance the umami taste and texture of tofu, but also add more flavor and color to this dish.
INGREDIENTS
Main Ingredients
-
·100g soaked soybeans
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·2 eggs
Additional Ingredients
-
·10g dried shrimps
Seasonings
-
·3g salt
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·10ml steamed fish soy sauce
-
·Appropriate amount of chopped green onions
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·Appropriate amount of plastic wrap
Table of Contents
COOKING STEP
Step 1
Making soy milk:
Take 100 grams of fully soaked soybeans and put them into the filter net of the juicer. Add an appropriate amount of clear water (the ratio of soybeans to clear water is about 1:3). Start the juicer and beat it into soy milk.
Then filter out the okara and leave the delicate soy milk for later use.
Step 2
Seasoning soy milk:
Pour the filtered soy milk into the pot and boil it over low heat. Then add 3 grams of salt and quickly stir evenly.
Pour out the seasoned soy milk and let it cool slightly and set aside.
Step 3
Making egg liquid:
Take a clean bowl, beat 2 eggs and quickly beat them into a uniform egg liquid with chopsticks.
Slowly pour the cooled soy milk into the beaten egg liquid and stir while pouring to ensure that the soy milk and egg liquid are fully mixed.
Step 4
Prepare for putting in a bowl:
Pour the mixed soy milk and egg liquid into a suitable steaming bowl and pour it evenly and flatly.
Step 5
Steaming treatment:
Seal the mouth of the steaming bowl tightly with plastic wrap to prevent water vapor from dripping in.
Put the steaming bowl into the steamer and poke several small holes in the plastic wrap with a toothpick to allow steam to escape.
Cover the pot and steam over medium heat for 15 minutes. Keep the heat stable during the process.
Step 6
Seasoning and taking out of the pot:
After 15 minutes, turn off the heat and take out the steaming bowl. Carefully uncover the plastic wrap to avoid being scalded by steam.
Finally, pour in 10 milliliters of steamed fish soy sauce, sprinkle an appropriate amount of chopped green onions and 10 grams of dried shrimps. The delicious egg tofu is completed!
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Serving Suggestions
Recommended pairings
Staple food: Egg tofu can be eaten with various staple foods, such as rice, noodles or steamed buns, which can provide rich nutrition for the human body.
Vegetables: Egg tofu has a delicate taste and can also be enjoyed with various stir-fried dishes, such as stir-fried spinach, stir-fried broccoli, stir-fried carrots, etc., which is both beautiful and healthy.
Seafood: Egg tofu can also be eaten with shrimp, fish fillet, crab meat and other foods. The freshness of seafood and the tenderness of egg tofu complement each other, which can enhance the taste and flavor of the whole dish.
Meat: If you want to take in more protein, you can also eat eggs with meat such as chicken, pork or beef, which is nutritious and healthy.
Eating suggestions
Moderate consumption: Although egg tofu is quite nutritious, excessive consumption may lead to excessive protein intake and increase the burden on the kidneys. It is recommended to consume an appropriate amount of egg tofu every day to meet the body's needs for protein and other nutrients.
Pay attention to cooking methods: When cooking egg tofu, pay attention to the heat and cooking time to avoid overheating, which will cause nutrient loss and poor taste.
FAQs:
Methods such as stewing or braising can make egg tofu more flavorful. In addition, you can also add some minced meat, dried shrimps and other ingredients to egg tofu to increase its fragrance and nutrition.
To avoid this situation, when stirring eggs and soy milk (or tofu), try to be as even as possible to ensure that there are no bubbles.
At the same time, control the steaming time and heat to avoid excessive heating and making the product old.
If you want to store the made egg tofu, you can store it in the refrigerator's refrigeration compartment for 1 to 2 days.
But please note that when storing, use a clean container and avoid mixing it with other foods to prevent cross-contamination.
When eating again, it needs to be fully heated until it is fully cooked to ensure food safety.
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