The practice of egg custard tofu, the practice of egg tofu soup

The steamed flavor always has a unique smooth and tender taste.

Smooth and delicious egg custard, is a favorite delicacy of many people when they were young, 2 eggs are steamed in a pot, add salt, and drip two drops of sesame oil so delicious that they don't even change the meat

Everyone shared the upgrade of egg custard, adding the same tender and mellow tofu, so that the double taste of tofu and egg custard is one, and the fragrance is more intense

Tips for the deliciousness of egg and tofu soup——

1. Add cold boiled water to the egg liquid, which will not form honeycomb, and the egg will taste more tender;

2. The egg liquid is sifted, and the taste will be more delicate;

3. The time of egg steaming is controlled at about 8 minutes, if the time is too long, it is easy to steam the eggs;

Egg and tofu soup] characteristics - fragrant and smooth, melt in the mouth.

Preparation: Ingredients: A piece of soft tofu.

Ingredients: Eggs, garlic, ham, pork.

Seasoning: 2 grams of salt, 1 gram of pepper, sugar, water, starch, 2 grams of dark soy sauce, 5 grams of oyster sauce.

How to make it] ——

Step 1: Prepare a piece of tender tofu for side dishes, first cut it into uniform thick slices, then change the knife into diced tofu, beat three eggs into the bowl, add a little salt to the bottom taste, stir and beat into egg liquid, add a spoonful of cold boiled water, stir evenly and set aside

Cool boiled water can make the eggs more tender and less prone to pores.

Step 2: Sift the egg mixture and pour it into the diced tofu, which can remove air bubbles and unbeaten egg whites, making the steamed egg custard more delicate

The egg liquid must be sifted to discharge the bubbles in the egg, and the taste will be more delicate.

Step 3: After the water in the pot is boiled, put the egg custard into the pot, cover it with a plate to prevent air from entering and creating pores, cover the lid, and steam over medium heat for 8 minutes

Steamed egg custard must be covered with a plate, or plastic wrap, so that the condensed water vapor does not flow back into the basin and form honeycombs and spots.

Step 4: When the egg custard is steamed with side dishes, we prepare the side dishes, prepare a few garlic moss, chop it, half a ham root, cut it into cubes, a small piece of pork, first cut it into even slices, and then chop it into minced meat, after 8 minutes, the egg custard has been steamed and completely set, and the egg custard is taken out of the pot for later use

Step 5: Heat the oil in the cooking pot, fully slide the pan, pour out the hot oil, add the cold oil, pour the minced meat into the pot, after the minced meat is fried until fragrant, pour in the prepared side dishes, stir-fry quickly so that the side dishes are evenly stained with oil, add 5 grams of oyster sauce, stir-fry to dissolve the oyster sauce, pour a little water from the side of the pot, and start seasoning

When you fry minced meat in hot pan and cold oil, it won't stick to the pan.

Step 6: Add 2 grams of salt, 1 gram of pepper, a little sugar to enhance freshness, stir to dissolve the seasoning, hook in a little water starch, collect the soup until it is viscous, add 2 grams of dark soy sauce, mix the color, stir evenly out of the pot, and pour the soup evenly on the egg and tofu soup

List of ingredients for egg tofu soup:

3 eggs 1 box of inner fat tofu.

Meat filling (pork, beef) 50-100 grams.

Stir-fried meat seasoning: 1 tablespoon each of soy sauce and oyster sauce cooking wine.

1 teaspoon each of salt, sugar, chicken essence and half a bowl of water.

Custard dressing: 1 teaspoon salt.

1 teaspoon each of soy sauce and oyster sauce and 1 tablespoon of sesame oil.

Chopped green onion to taste.

Steps for minced meat, egg and tofu soup:

1. Crush the inner fat tofu and add eggs and beat evenly.

2. Add egg custard seasoning and stir well.

3. Add warm water twice the amount of eggs, 3 eggs are about 180 grams of water, stir well.

4. Cover the well-stirred egg and tofu soup with a lid or plastic wrap and put it in a pot, bring to a boil over high heat, then turn to medium heat and steam for about 15 minutes.

5. Stir-fry the minced meat when steaming the egg custard: After the oil is hot, add the meat filling, fry until it is broken, add all the seasonings and water, and fry over medium-low heat until the soup is basically dry.

6. Pour the minced meat on the steamed egg custard, then pour the fried minced meat, drizzle with sesame oil, and sprinkle with chopped green onions.

7. Fragrant and nutritious!

Tips: 1. Try to keep the amount of egg custard between times the egg liquid, so that the egg custard is more tender and looks good.

2. When steaming egg custard, cover it with a lid or plastic wrap, otherwise there will be large air holes.

Hello everyone, today we made a delicious dish with tofu, and there should be many people who have not eaten this method. Now let's make it, first prepare a piece of tofu, first cut it to about 1 cm thick, then cut it into small cubes and put it in a bowl. Take a small bowl, add three eggs, add a spoonful of cooking oil to remove the egg flavor, and then use chopsticks to hold and stir.

After stirring, add double the amount of warm water and stir them again.

Next, we add water to the pot, prepare half a bowl of green beans, pour the green beans into the pot, and add a spoonful of salt to make the base. Cover the lid, boil over high heat, after boiling for one minute, pour the tofu into the pot and blanch the water, blanching the tofu can effectively remove the smell of beans. Bring to a boil for one minute, remove and pour into a bowl.

Slowly pour the stirred egg mixture into the tofu and place it in the steamer, cover and steam on high heat for ten minutes.

Then let's prepare a little side dish, prepare half a carrot, peel it, then cut it into small cubes, cut it and put it on a plate. Prepare another handful of small rape and cut it into thin strips, cut it and put it on a plate. Then prepare a piece of chicken breast, it has more nutrients in it, and you won't get fat if you eat too much.

Let's chop it up, chop it up and put it on a plate. Then let's mix the sauce, two spoonfuls of light soy sauce, a spoonful of oyster sauce, an appropriate amount of pepper, then add a spoonful of sesame oil, then add water starch, and stir them well with chopsticks.

At this time, the eggs we have just steamed have also been steamed, remove the lid and take it out, then add a small amount of cooking oil to the pot, pour the chicken breast into the pot and stir-fry. Next, pour the rape and carrots into the pan and continue to stir-fry. At this time, pour in the sauce we have concocted, cook until the soup becomes viscous, and pour our fried soup on top of the egg and tofu soup.

Wow, it smells so good! The egg tofu soup is very smooth and tender, and it is particularly nutritious and healthy, with carrots and green beans added to it.

I have always been very concerned about the baby's diet, and I will make some complementary food for his child after work and rest, so that he can eat well, and he has not bothered much. So, what should you do about the egg tofu soup that your baby eats?

I have always been very concerned about the baby's diet, and I will make some complementary food for his child after work and rest, so that he can eat well, and he has not bothered much. So, what should you do about the egg tofu soup that your baby eats?

Baby egg tofu soup method

Ingredient breakdown. Half a carrot, a baby cod intestine, a little greens, half a piece of tofu, an appropriate amount of starch, an egg, two drops of walnut oil.

Steps. 1.Dice the various ingredients first, and the carrots are best steamed beforehand, beat the eggs, and then set aside.

2.First boil the diced tofu in boiling water for two minutes, then pour out the cold water and cook for a few minutes, add various ingredients after boiling, and then cook until it rolls over low heat and simmer, add some cold water to stir the egg liquid and then pour it into the pot.

3.Add the starch and water and stir together, pour it into the pot, cook the rice over high heat, turn over low heat, and slowly cook until thick.

4.Finally, add two drops of walnut oil to the bowl.

5.This way it can be cooked.

Homemade egg and tofu soup method

Ingredient breakdown. 200g lactone tofu (depending on the amount you want), a pinch of broccoli, a few or two, white pepper, light soy sauce, sesame oil.

Steps. 1.Lactone tofu.

2.Eat half of the tofu yourself, cut it into thin slices, and spread the tofu on the bottom of the bowl. (You can also scoop out the tofu in the box with a spoon).

3.Pour in two beaten eggs.

4.1 teaspoon white pepper and 2-3 tablespoons light soy sauce sprinkle evenly on the surface. Finally, add the cooked broccoli. (Broccoli is broken with boiling water).

5.Cover with plastic wrap and microwave over medium-high heat for about 3-4 minutes until the eggs are fully cooked. Drizzle with sesame oil and serve.

Ingredients: 1 box of lactone tofu, 2 eggs, 8 fresh shrimps.

Excipients: Appropriate amount of steamed fish soy sauce, 1 2 teaspoons sesame oil, a little pepper, 1 2 teaspoons cooking wine.

1. Prepare the ingredients.

2. Remove the shrimp line, add a little white pepper, a little cooking wine, a little salt, and marinate for a few minutes.

3. Take out the tofu and cut it into pieces and put it in a deeper container.

4. Crack the eggs into a bowl, add and beat with warm water, and skim off the foam. (The ratio of water to eggs is: 1).

5. Skim off the foaming egg and pour it into the tofu from one side.

6. Put it in the steamer, change the steamer to low heat and steam for about 8-10 minutes. (You can cover the egg wash container with plastic wrap or buckle it with a plate).

7. Steam for about 8 minutes, the egg liquid solidifies slightly, open the lid and put in the marinated shrimp, cover the lid again, and continue to steam over low heat for 5 minutes.

8. When steaming the eggs, make a simple sauce: 2 teaspoons of steamed fish soy sauce, add a little sesame oil, and mix a little cool white to make the sauce.

9. After steaming the egg tofu, take it out, and pour the seasoned sauce directly on the eggs.

10. Sprinkle a little chives to add flavor.

11. Finished product!

The practice of egg tofu is as follows:Tools Ingredients: 100 grams of enoki mushrooms, 2 bags of Japanese tofu, 1 tomato, 1 green onion, half a bowl of flour, 1 tablespoon of oyster sauce, 2 tablespoons of light soy sauce, appropriate amount of vegetable oil, half a spoon of sugar, plate, pot.

1. Prepare the ingredients.

2. Draw a cross knife for tomatoes, boil the water in the pot, put the tomatoes in the pot and cook for 1 minute, then remove them.

3. Rinse with cold water to easily remove the skin of the tomatoes, and then chop the tomatoes into a puree.

4. Clean the enoki mushrooms and tear them into small pieces.

5. Tofu is cut into small pieces and coated with flour.

6. Heat oil in a pan and fry the tofu in the pan until golden brown on both sides.

7. Put in a bowl.

8. Heat oil in a pot and stir-fry the tomato puree in a twig.

9. Add enoki mushrooms.

10. Add 1 tablespoon of oyster sauce and 2 tablespoons of light soy sauce.

11. Pour in half a bowl of water and half a spoon of sugar.

12. Pour the fried tofu into the pot and stir-fry and wrap it in tomato juice, turn off the heat, sprinkle with chopped green onions, and it's done.

The preparation of tofu eggs is as follows:

Ingredients: 3 eggs; 300 grams of tofu; 1/2 carrot; 1 handful of garlic sprouts.

Excipients: salt to taste; 1 tablespoon of wine; Appropriate amount of cooking oil; 1 teaspoon pepper.

1.Prepare the ingredients.

2.Wash the northern tofu and cut it into small pieces, peel and wash the carrots and cut them into pieces, wash and chop the fresh garlic sprouts and put them in a pot. Then crack in three eggs.

3.Add 1 tablespoon of salt, 1 tablespoon of pepper and 1 tablespoon of cooking wine and stir well.

4.After stirring, it is a little mushy, just like in the picture.

5.Put an appropriate amount of cooking oil in a pot. Once the oil is hot, quickly pour the eggs and tofu into the pan and stir as you pour. When it has been cooking for 8 minutes, arrange all the ingredients in the pan into a round cake shape.

6.Reduce the heat to lowest, turn the egg tofu cake over, and bake for another 2 minutes. Remove from heat and serve on a plate.

Here's how:

Ingredients: 100 grams of tofu, 3 eggs, 1 carrot, 1 small handful of garlic sprouts (or chives), appropriate amount of cooking oil.

Excipients: 1 tablespoon salt, 1 tablespoon cooking wine, 1 tablespoon cornstarch.

Steps: 1. Prepare the required ingredients. A small piece of tofu, preferably northern tofu, southern tofu is too soft and easy to rot. I planted the garlic seedlings myself with sprouted garlic, and if you don't have them, you can replace them with chives. Just make a garnish with half a carrot.

2. Peel and wash the carrots and cut them into small cubes, wash the tofu and cut them into cubes, wash the garlic sprouts and chop them, and beat in 3 eggs.

<>4. Mix and stir well, then add 1 teaspoon of cornstarch, stir well and set aside.

5. Heat a wok and pour in an appropriate amount of cooking oil. It is recommended to fry in a non-stick pan, so that you don't need to put a lot of oil, just put 1 3 of the usual amount of oil for scrambled eggs.

6. After the oil is hot, pour in the stirred tofu egg mixture and stir it with a spatula.

7. When the egg liquid is about to solidify, pile the egg tofu together with a spatula to make an egg cake. Once fully set, turn over until golden brown on both sides, and then you can remove from the pan and serve.

8. Remove from the pot and serve on a plate.