Egg tofu
By VicentaLakin
UNLIKE THE SKILL AND COMPLEXITY REQUIRED FOR TRADITIONAL TOFU PRODUCTION, EGG TOFU IS NOT ONLY SIMPLE AND FAST, BUT ALSO VERY NUTRITIOUS. PEASUREL AND EGGS ARE RICH IN PROTEINS, WHILE ANIMAL PROTEINS IN EGGS CONTAIN EIGHT AMINO ACIDS NECESSARY FOR THE HUMAN BODY, WITH A GREATER ABSORPTION RATE OF 98 PER CENT OF EGG PROTEINS IN THE HUMAN BODY; THE ABUNDANCE OF EGG PHOSPHORUS, STEROIDS, YOLOGEN AND CALCIUM, PHOSPHORUS, IRON, VITAMIN A, VITAMIN D AND B VITAMINS IN THE EGG YOLK CONTRIBUTES SIGNIFICANTLY TO THE FUNCTIONING OF THE NERVOUS SYSTEM. PLANT ESTROGEN, OSTEOPHOSPHATE, AND ISOSTERONE IN SOYBEAN PLASMA HAVE, IN ADDITION TO THEIR ANTIOXIDATION EFFECTS, THE EFFECT OF REGULATING ENDOCRINE SYSTEMS, PIGMENTING AND SLOWING AGEING。
Steps for Egg tofu
1
Make beans bubble for eight hours。
2
It's made of soybean milk by a ground grinder。
3
Filtered soybean and boiled。
4
scattered eggs into 500 ml of cooked soybean。
5
And add an appropriate amount of salt to mix evenly。
6
Over-screened, re-filled containers with protective film。
7
Put it in the steam pan for 15-20 minutes。
8
Steamed eggs tofu。
9
After the cooling, cut into small pieces。
10
Wear starch。
11
Join the hot oil pot and blow it up to gold。
12
You can eat with your favorite sauce。