Homemade healthy mushroom tofu

I just learned a dish and like its raw materials. It is healthy and delicious. It is very in line with the requirements of pigs and pigs to cook.
In fact, although it is said to be tofu, it is different from the tofu in our impression. You only need to mix soy milk and eggs and steam it to complete the tofu.

Recipe Recommendations

soybean milk 270 grams
eggs of 5
mushrooms appropriate amount
vegetable oil appropriate amount
soy sauce appropriate amount
salt appropriate amount
pepper powder appropriate amount
pepper appropriate amount
chicken essence appropriate amount
water starch appropriate amount

light
steamed
half an hour
ordinary

Steps for Homemade healthy mushroom tofu

Soak the soybeans one night in advance. Although nowadays soybean milk makers say there is no need to soak the beans in advance, I am still used to soaking them.

The next day, use a soymilk maker to make the soy milk. The amount of soy milk I use is determined based on the amount of eggs. The ratio of soy milk to eggs is 1:1.

I used 5 eggs, and after beating them, I weighed them to 270 grams.

Beat the eggs, cool the soy milk, pour it into the egg mixture, add some salt and mix well.

Pour the egg soy milk into a deeper dish, preferably a square container.

Bring water to boil and steam for 8 minutes, cool slightly, and then cut into slices.

Brush some oil on a non-stick pan.

Fry the tofu and color it on both sides.

Wash the mushrooms.

Chop it into pieces.

Put a small amount of oil in the pan, add mushrooms and stir fry, add appropriate amount of soy sauce, salt, pepper powder, pepper powder, chicken essence, and finally add water starch, stir fry slightly, and you can start the pan.

Mushroom sauce, just like this, feels so fragrant.

When there is no juice, it is golden and very tempting.

Of course, the taste will be even more fragrant when poured with mushroom juice.