Tofu eggs
By VicentaLakin
The quick-nutrient breakfast series, the tofu eggs! Add fresh tofu eggs, more nutritious. Add almonds, shrimp and clam sauce. In contrast, the use of a 4.0-i.e., thermal evaporation system is better able to control vapour venting, and the use of a direct steam spray technique ensures that the spray is thick and compact, free from cold condensed water drops, and that the evaporated tofu eggs are soft and smooth。
Recipe Recommendations
- tender tofu 120 grams
- eggs
- qingshui 100 grams
- Weijixian soy sauce 1 scoop
- sesame oil half a spoonful
- cool white 2 tablespoons
- chive leaf
- Pleurotus eryngii, shrimp, clams sauce 2 tablespoons
- salty and fresh
- steamed
- an hour
- simple
Steps for Tofu eggs
1
The tofu is cut into small pieces and placed in deep plates。
2
Onion cut-off。
3
An egg is roughly 50 grams flat。
4
Once again, two times as much fresh water as egg fluid。
5
The egg is sifted into tofu。
6
It's set at 100 degrees and 15 minutes, and it's starting to steam。
7
I'm going to make a juice: tastes very fresh + soy oil + cool and smooth。
8
Time's up, let's go! It's beautiful。
9
Water the juice, put flowers on the onions, and the most delicious apricot shrimp clam sauce。
10
It's good, fresh tongue! Ha ha ha。Tofu eggs Make Tips
A little paste: The trilogy of steaming out a softly smooth egg. 1. The ratio of egg fluid to water is 1:2 for the evaporation of fresh eggs. 2. The egg fluids must be sifted with water so that there are no air holes in the eggs. 3. Low-temperature steam of 100 degrees, which should not be too high, is also a key to the evaporation of finely smooth eggs。