Homemade soft egg tofu(zi zhi hua nen ji dan dou fu )

Homemade soft egg tofu

Introduction:

"It's the first time to make this egg tofu. It's very uneasy and uncertain. Ha, it doesn't matter. The right to fail is a process of learning. The original recipe is to cover it tightly and steam it for 15 minutes. I also steamed it for 15 minutes. When I lift the lid of the pot, I can see that the sweat and liquid are still half flowing. It seems that I've heard someone say that the plastic film should be eye-catching before. I can't help it. Let's have a try and get eye-catching After steaming for a few minutes, a miracle appeared. Hahaha, it's so successful. I'm so happy, hee hee. "

Production steps:

Step 1: soak soybeans overnight, and fully soak them.

Step 2: put the soybeans into the soymilk machine, add appropriate amount of water to make soymilk.

Step 3: break the eggs into a bowl.

Step 4: beat the eggs evenly with chopsticks.

Step 5: take a bowl of cooked soybean milk equal to the egg.

Step 6: sift the egg first.

Step 7: sift the cooked soybean milk, and then mix the egg liquid and the cooked soybean milk.

Step 8: sift the mixture again.

Step 9: finally, put a plastic film on the bottom of the box, and then pour the mixture into the box.

Step 10: cover the box with a plastic film.

Step 11: bring the pot to a boil, steam for 15 minutes over medium heat, then lift the lid of the pot, prick a few small eyes on the plastic wrap, cover the pot, steam for 5-6 minutes over low heat.

Step 12: ha, healthy and nutritious egg tofu is coming out. It's a success.

Materials required:

Soybean: 150g

Eggs: 3

Water: moderate

Note: 1. Egg tofu liquid must be sifted, sifting is to make egg tofu more delicate and smooth. 2. Cover the plastic film is afraid of water vapor into the egg tofu liquid. 3. Pricking on the plastic film is to be able to steam the egg tofu liquid thoroughly. You can also cover the plastic film on the drawer and steam it directly. I didn't prick my eyes, didn't succeed and pricked my eyes.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Zi Zhi Hua Nen Ji Dan Dou Fu