The recipe for egg tofu

Health benefits

Eggs: moist and dry

Soybeans: leading stagnation

Ingredients and materials

2 eggs (100ml)

Half a cup of soybeans

1000ml of water

Salt in moderation

The recipe for egg tofu

1. Soak soybeans in the refrigerator one night in advance (or soak for about 6 hours, because wet soybeans have a stronger flavor than dry beans), and then use the soybean milk machine to beat soybean milk.

2. Beat and beat the eggs (approximately 100g in weight)

3. Mix 150ml of beaten soybean milk with eggs in a ratio of 1.5:1 after cooling.

4. Fully mix soybean milk with egg liquid, put a little salt, filter it, and put it into a container.

5. Cover with plastic wrap, put in the pot, steam for about 10 minutes after the water boils, the specific time depends on the degree of solidification of the egg mixture (it can be taken out of the pot after complete solidification)

Tips

1. If you want to pan fry, adjust the ratio of egg liquid and soybean milk to 1:1 (the container for steaming eggs, with a little oil, will also be easier to demould)

2. Raw soybean milk contains trypsin inhibitor, so it must be cooked soybean milk.

3. Egg tofu liquid must be sieved, as sieving can make the taste of egg tofu more delicate and tender.

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