Mash the tofu and eggs together and mix the egg whites and soy milk together to make tofu rows

Tofu and eggs are never tired of eating, my family eats them 3 times a week, it is nutritious and delicious, and children love to eat it.

1. Tofu is the most common soy product, also known as water tofu.

3. Let's start with the ingredients you need:

Eggs, tofu, green and red peppers, minced green onions, corn starch.

4. Beat 4 eggs into the basin first, then beat it, then put a piece of tofu in the eggs, mash the tofu with a rolling pin, then add an appropriate amount of salt, two spoons of cornstarch, and stir well again with chopsticks.

5. Rub a layer of salad oil on the bottom of the plate, pour in the tofu and eggs and flatten it, put it in a boiling steamer and steam it over high heat for 20 minutes. Use a spatula to shovel down the egg tofu and cut the diamond-shaped diagonal slices.

6. Pour oil into a hot pan, add eggs and tofu and fry them until golden brown on both sides, then set aside. Leave the bottom oil in the pot, first add the minced green onion and stir-fry until fragrant, add the green and red pepper slices and stir-fry, then pour in a little light soy sauce, add the egg tofu and stir-fry, stir-fry evenly and then get out of the pot.

7. Tofu is a nourishing and heat-clearing health food, which can be eaten to replenish the middle and benefit the qi, clear away heat and moisten dryness, quench thirst, and clean the stomach.

Mix tofu and eggs together, it's easy and fast, and it's ready in a while, and it tastes fragrant.

Eggs and tofu are very common foods in life, every household will eat, today share a dish, with a piece of tofu, two eggs, ten minutes to make a simple and fast dish, the origin of this dish: once upon a time there was a rich man, every time he married a daughter-in-law, he had to first test how to cook skills. This time, he married a daughter-in-law, and he asked the new daughter-in-law to make a plate of "chicken shaved tofu".

But the old rich man sat in the living room and waited for a long time, and was in a hurry, when the new daughter-in-law came in a panic with a plate of tofu with mud and soil. The rich man asked, "What is the matter?"

The new daughter-in-law said, "It's hard to die! I ran half a street and didn't find a chicken, this is a borrowed duck to plane!

This dish is: chicken shaved tofu, this dish is fried by tofu and eggs together, after frying, the appearance is like being shaved by chicken, so it is called chicken shaved tofu, this dish is very simple, delicious, light, delicious to eat, nutritious, fragrant taste, eggs are very nutritious, people often eat eggs to supplement protein, tofu is rich in plant protein, known as "plant meat" reputation. The digestion and absorption rate of tofu is more than 95%.

Two small pieces of tofu can meet a person's daily calcium needs. This dish is so good, you can also make it for your family, and share the method below:

Ingredients for chicken shaved tofu: 1 piece of northern tofu, 2 eggs, appropriate amount of oil and salt, 1 green onion, 1 teaspoon of white pepper

Steps:1Prepare the required materials, and use northern tofu, that is, old tofu, not inner fat tofu, which is relatively tender and has a large water content.

2.Place the tofu on a plate and crush it with a spoon, or put the tofu in a grocery bag and crush the tofu by hand.

3.Knock the eggs into a bowl, beat the eggs well with chopsticks, and chop the green onions.

4.Add oil to the pot and heat it, add half of the chopped green onion and stir-fry until fragrant, then add the tofu and stir-fry for about a minute to fry part of the tofu's moisture.

5.Pour in the beaten egg mixture, continue to stir-fry, stir-fry the egg mixture and tofu together into pieces, be sure to fry a part of the water in the tofu, so that it can form a lump. Add salt, white pepper and the remaining half of chopped green onions, stir-fry evenly, turn off the heat, and serve on a plate.

A plate of chicken shaved tofu is ready.

Tips: 1) Soy products and eggs do not clash with each other, tofu and eggs can be eaten together, or soy milk and eggs as long as both are heated and destroy the antitrypsin, it will not affect the digestion and absorption of protein. Eating tofu with eggs not only does not affect the nutritional value, but also facilitates absorption.

2) If you have a bad stomach, you should avoid eating the two foods together, because eggs and tofu are not easy to digest foods, if you eat the two foods together, then the digestion will be even worse, but for normal people, eating eggs and tofu will not have any effect.

1.Using soybean flour as raw material, the soybean flour is first dispersed in water to form a white turbid liquid, which is slowly added to hot water, and then filtered in a heated state to remove soybean meal to obtain soy milk.

2.Add seasonings to the hot soy milk, add egg whites to mix after cooling, and filter again to form a well-mixed serving liquid between the egg whites and the soy milk.

3.Put the emulsion and dish in a cup, heat it and let it solidify to make egg tofu.

The characteristic of this method is that only egg whites are added to soy milk, so that the phenomenon of over-coagulation of egg whites, which occurs when using whole eggs, is not the so-called "de-meat" phenomenon. Moreover, no coagulant is used, only heating is used to solidify, and the soybean milk and egg white can be coagulated while maintaining a gelatinous form, and a gelatinous product can be formed. The solidification time is short, the color is pale white, and the flavor and taste are good.

In addition, by adding animal and plant vegetables, the alkaline egg tofu can be adjusted into neutral or weakly alkaline foods that meet the nutrition.

Example Soak 200 grams of soybean flour in 400 grams of water for 1 hour to obtain 600 grams of emulsion. The emulsion is poured into 500 grams of hot water at a temperature of 80 95 at a rate of 100 grams per minute.

After infusion, it is left for about 10 minutes, filtered to remove the solid ingredients, and 1 kg of soy milk with a temperature of 90 is obtained.

Add 50 grams of chemical seasoning and 50 grams of soy sauce to the hot soy milk and let it cool.

When cooled to 40, 700 grams of protein were added, mixed with a homogenizer, and filtered again to obtain a kilogram of emulsion.

In a 200ml cup, add 5 grams each of shrimp, chicken, ginkgo biloba and mushrooms, then add 150 grams of soy milk, then heat the cup in hot water for 40 minutes.

1.A piece of northern tofu is first cut off from the old skin on the side, and then cut into cubes of the same size;

2.After the diced tofu is cut, boil the water in the pot, put a small spoon of salt, then blanch the diced tofu to remove the beany smell, blanch the water for one minute, and then remove it for later use;

3.Prepare two eggs, add an appropriate amount of salt, a little cooking wine, beat and set aside;

5.Heat the oil in a pan, put a little more oil than usual for stir-frying, pour in the eggs first, then pour the diced tofu on top of the egg mixture, and then gently push the spatula from the bottom to the top and stir-fry;

6.Each piece of tofu is coated with egg wash, and the eggs are scrambled until they are set, and they are ready to be cooked, and sprinkled with a little chopped green onion to garnish after they come out of the pot.

Hello questioner, you can make tofu by mixing egg white and soy milk.

Steps: Soak the soybeans overnight in advance.

2.Put the soaked soybeans into the soymilk machine, add an appropriate amount of water and beat into soymilk 3Strain off the okara and let it cool for later use.

4.Crack the eggs into a bowl, stir well with chopsticks, and sieve the beaten egg mixture for 5Take a bowl of cooked soy milk with the same amount as eggs, also sift it again, and then mix the sifted egg liquid and cooked soy milk together, and sieve it again.

6.Pour the mixture into a container and cover with plastic wrap.

7.Bring the pot to a boil, steam over medium heat for 10 minutes, then lift the lid, prick a few small eyes on the plastic wrap, cover the pot and steam over low heat for another 3 minutes, sprinkle shrimp skin, chopped green onions, and drizzle with a little light soy sauce after cooling.

Hope it helps!

The correct way to crush preserved egg tofu is in the choice of ingredients and processing methods. To make a delicious crumbled preserved egg tofu, the first thing to do is to ensure the quality of the ingredients. This includes fresh tofu, fresh preserved eggs, and delicious seasonings.

When choosing tofu, one should choose fresh tofu and gently wipe it clean with a clean towel. Preserved eggs should also pay attention to freshness, and do not imitate cracks or discolored preserved eggs. In the seasoning, use chicken essence and white pepper in moderation, and do not add too much.

Here's how to do it: Prepare 2 pieces of fresh tofu and 2 preserved eggs. Wrap the tofu in gauze and press it tightly with a few heavy objects for 1 to 2 hours to allow the moisture in the tofu to be pressed out.

It is then steamed in a pan and allowed to cool and cut into small pieces for later use. At the same time, peel the preserved eggs and grind them into minced pieces. Put an appropriate amount of chicken essence and pepper in a bowl, add an appropriate amount of cold boiled water, and mix into juice for later use.

Next, put the chopped tofu and minced preserved eggs in a bowl, pour in the seasoned juice, and stir gently. Stir gently so as not to spoil the texture of the tofu. The mixed chopped preserved egg tofu can be eaten directly, or you can add some chopped green onions, coriander and other ingredients to make it more delicious.

In addition, the nutritional value of crushed preserved egg tofu is also very high. Tofu is rich in protein and calcium, which helps to enhance physical fitness and health. Preserved eggs are rich in high-quality protein and a lot of vitamins and minerals, which are very beneficial to the health of the body.

At the same time, crushed preserved egg tofu is also a simple and easy-to-make delicacy that is suitable for people with different tastes. <>

Stirred preserved egg tofu is a delicious and healthy home-cooked dish that is loved by people because of its rich taste. Next, we'll show you the right way to make a delicious crumbled preserved egg tofu with ease.

First, prepare the ingredients you need: small pieces of tofu, preserved eggs, green onions, ginger and garlic, salt, chicken essence, oil, sweet noodle sauce, etc. Blanch the tofu in a pot to remove the odor from the tofu.

Then remove the blanched tofu, drain the water, and cut into thin strips. After the preserved eggs are shelled, they are cut into small pieces. Heat the pan with cold oil, stir-fry the green onions, ginger and garlic until fragrant, add shredded tofu, and stir-fry evenly.

Add salt, chicken essence and sweet noodle sauce and stir-fry for a few minutes. Finally, pour the chopped preserved egg pieces into the pot and stir gently.

Secondly, Yan Lao, what needs to be paid attention to in making chopped preserved egg tofu is the heat. Because tofu is delicate and crumbly, stir-fry gently and don't stir with a spatula to avoid sprinkling the tofu. At the same time, the seasoning should be adjusted according to the taste, and the appropriate amount of seasoning should be added and stir-fried evenly to avoid monotonous taste.

Finally, the tofu is very easy to make, but the taste is fantastic. When it is done, you can mix some side dishes such as bell peppers to increase the taste, and it can also be eaten with rice as a topping for dishes, which is even more delicious. In short, mastering the right preparation method will make it easy for you to make a delicious dish of churned preserved egg tofu that will bring healthy and delicious enjoyment to your family and friends. Pat.

Tofu made from eggs is called Ridan Gaze Tofu or Inner Fat Tofu.

Japanese tofu is not a traditional tofu, but is made with eggs, which has the smoothness and tenderness of tofu and the delicious and fragrant flavor of eggs. Like tofu, they are protein-rich ingredients. Japanese tofu, also known as egg tofu, has a tofu-like texture but does not contain any legume ingredients.

It uses eggs as the main raw material, which has the smoothness and tenderness of tofu and the delicious fragrance of eggs.

Japanese tofu, also known as egg jade crystal, jade tofu, originated in the Edo period of Japan, in 1785 published in the "Ten Thousand Treasure Cuisine Secret Box" in the jade hundred treasures recorded the production method of jade tofu, and then spread in Southeast Asia, from Malaysia to China in 1995. Japanese tofu has high nutritional value and low price, and is deeply loved by consumers.

A home-cooked recipe for Japanese tofu

When it is 7 or 80 percent hot, put the Japanese tofu in it and splash the oil carefully. Gently pluck it with a spatula (as Japanese tofu is easy to break) so that the tofu is all evenly spread, sprinkle a little salt on top, and turn it over when the bottom is almost golden brown.

On the other side, blanch the baby greens in boiling water, but don't blanch them and change color, put them in order around the plate after scalding, gently turn the tofu over with a spatula, and continue to fry. Turn over the next side every once in a while, so that the color of the tofu on both sides is about the same, and fry until the color becomes golden brown.