Egg Tofu

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!