egg tofu(yu zi dou fu )

egg tofu

Introduction:

"Yuzi tofu: it is made of eggs as the main raw material, supplemented by pure water, plant protein, natural seasonings, etc. through scientific formula, it has the smoothness, freshness and tenderness of tofu and the delicious fragrance of eggs. It enjoys a high reputation among consumers for its high quality, delicious, nutritious, healthy, convenient and value for money. Choosing different seasonings, we can also produce a variety of flavors, such as hemp, spicy, sour, sweet and so on. ——Since Baidu Encyclopedia made its own egg sausage, I feel like Yuzi tofu. I checked it on Baidu. It's really similar. If you are interested, you can try it. "

Production steps:

Step 1: casing a section, soak in warm water for about ten minutes. Four eggs, a mineral water bottle, it will be cut in a moment, with the end of the bottle mouth to do funnel.

Step 2: wash the casing gently to remove the salt, put one end on the tap, turn on the switch and let the water flow into the casing, so that the inside and outside of the casing are washed clean.

Step 3: beat the eggs into a bowl, add the right amount of salt, (add a spoonful and a half to make it a little light), thirteen spices, pepper powder and chili powder, and add them according to your preference. Add a little cooking wine and mix well. The little rope in the corner of the picture is used for tying knots.

Step 4: tie a knot at one end of the casing with a rope, and gently cover the other end at the mouth of the mineral water bottle. Lower the self-made funnel, and don't lift it too high. Then you can pour the egg liquid into it. You can't beat it in this process.

Step 5: after filling the egg liquid, do not take off the funnel first, exhaust the air outwards, and then tie it with a small rope. You can see some bubbles in the picture. It might be better if you sift the egg liquid with a filter. Don't fill it too much. It will swell when it's cooked. Slightly clean the outer surface, some adhesive oil film, gently, do not break.

Step 6: you can tie a few more sections on your waist. It's too soft for fear of breaking it. Cold water into the pot, water did not egg intestines, small fire boil, about 10 minutes cooked. The first time to do the best at any time to see, do not boil, with a toothpick bar in and out, no liquid flow out on the cooked.

Step 7: after cooking, there is a very strong egg cake, very soft, with some floating foam. Clean the outer surface and let it cool. After cooling, peel off the skin and cut into sections. The inside is very delicate. Add black pepper is black pepper jade, like what flavor can add what seasoning. If you don't peel it, you can slice it into soup. If you cut it into pieces and cook it with a blade, it's Nanping snack shuangqian Danru.

Step 8: This recipe comes with a method of making preserved egg sausage. 2. 3 eggs with a Songhua egg, the ratio in the picture is too heavy. Seasoning is mainly salt, other materials can be prepared according to their own taste.

Step 9: cut the eggs into pieces or strips, the size of which can pass through the funnel.

Step 10: add seasoning to the eggs, stir well and pour into the egg flakes. The process of pouring and boiling is the same as that of the top. It is mainly leak proof when pouring and explosion-proof when boiling.

Step 11: put the finished product on the plate, because the taste of pine flower is heavy, it's delicious to pour some vinegar and ginger juice.

Materials required:

Eggs: 4

Casing: 2 feet

Salt: 3 G

Thirteen spices: 1g

White pepper: 2G

Chili powder: 1g

Starch: right amount

Note: 1, when filling the egg liquid, do not fill it too full, be sure to exhaust, or it is not easy to burst, and there will be bubbles in the sausage after cooking. 2. Don't cook (steam) with high heat. It will explode. It can be cooked, not too long, or it will be boiled, and the inside is not delicate. 3. Starch can be added or not. If you add chili powder, you'd better put starch.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Yu Zi Dou Fu