Egg tofu

By VicentaLakin

Egg tofu
Remember the little rain of a song called Tears, the beginning of which was: the tears are not clear. I can't tell if it's eggs or tofu, and it's so sweet, it's a spoon down, it's in my mouth, and it smells like eggs and beans。

Recipe Recommendations

  • eggs 2 pieces
  • Inner fat tofu 220 grams
  • refined salt 2/3 teaspoon
  • white vinegar 1/4 teaspoon
  • soy sauce 1 tablespoon
  • sesame oil 1/2 tablespoon
  • lush

Steps for Egg tofu

  • Make Egg tofu step 0
    1
    (B) BURN THE STEAMING POT AND PUT IT INTO THE STEAMING RACK, AND POUR THE EGGS INTO THE A BOWL, DISPERSING IT WITH TWO-THIRDS OF THE SALT AND FOUR SPOONS OF VINEGAR, EVEN WITH A FORK, BEARING IN MIND THE DEPTH OF THE CHICKEN FLUID
  • Make Egg tofu step 1
    2
    POUR THE EGG FLUID TO THE B BOWL, ADD THE WATER TO THE A BOWL AT THE SAME DEPTH AS JUST THE EGG FLUID, OR TWO SPOONS OF EXTRA WATER
  • Make Egg tofu step 2
    3
    THEN POUR THE EGG FLUID BACK INTO BOWL A AND MIX IT WITH CLEAN WATER
  • Make Egg tofu step 3
    4
    (a) Tofu cutting blocks are evenly distributed in bowls that will steam eggs and tofu
  • 5
    The sifting on the net of egg fluids spreads foam and egg fluids
  • Make Egg tofu step 4
    6
    At this point, the egg fluid is basically free of tofu noodles
  • Make Egg tofu step 5
    7
    (a) The bread on the bowl of tin paper, at which point the water from the steaming pot has been boiled, and the bowl has been put into the pot, covering the pan for about 10-12 minutes
  • Make Egg tofu step 6
    8
    Time is running out, no water can be inserted with chopsticks, which prove successful, and if water comes out, it can be covered with tin paper for 2-3 minutes
  • Make Egg tofu step 7
    9
    (a) Scratch the face of the egg into a big spoon and a large one-two spoon of soy oil, and turn the bowl evenly
  • Make Egg tofu step 8
    10
    The surface is covered with onions that can be cooked. Come on, Enjoy

    • Egg tofu Make Tips

    1. Placing salt in egg fluids and a little bit of white vinegar makes it easier to evaporate and condensate the egg fluids; II, general steamed eggs, the proportions being 1:1 to 1.2 are uncertain, and 1:1 is fine; III, this dish recommends the use of internal tofu and striped egg tofu, because his softness is similar to the softness of the steamed egg; and IV, pens are used in the preparation, baking, etc., of spoons, spoons and cups for any food, etc., using international standard metrics, which are not the same as the spoons and cups that we normally use at home or at the restaurant to make and drink and carry the food。

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