The steamed egg with tofu is a convenient and delicious home dish, which can also be eaten by vegetarians. The main ingredients are tofu and eggs that are easy to get for families. They are made by steaming with onion, ginger and sesame oil. The taste is smooth and not greasy. Eggs are rich in protein, fat and vitamins, and the protein in tofu is also very suitable for human needs. The combination of the two makes this dish high in nutritional value, salty for the old and the young, and the taste can be changed according to personal preferences.
How To Make The Steamed Egg with Tofu
Steam the eggs, break up the two egg liquids, without any gluten, then pass through the filter screen, add twice the water or soup, mix well, and put a little salt to taste.
The steamer must be heated first, cover the container for egg steaming, or wrap it with PE fresh-keeping film, and steam on medium heat for about 15 minutes.
Many people say that they can’t steam the custard well all the time, so remember the proportion of water and egg is 2:1
It is also necessary to cover or wrap with plastic wrap. The plastic wrap should be PE, which can be heated and non-toxic. This is the secret of steaming good eggs.
Prepare the tofu. Dice the carrots, dice the tender tofu, remove the shrimp line, and marinate with salt, white pepper powder,corn starch and water.
In a hot oil pan, stir fry the diced carrots first to produce the carotene. The oil is a little red. Boil it with water, put in the tofu, cook for about 5 minutes on medium heat, season it with oyster sauce, a little sugar and some salt, then put in the green beans and shrimps, and then for another 5 minutes, it’s almost the same. Prepare to thicken.
Because the tofu is to be drenched on the custard, the thickening should be a little thicker. If you add too much at one time, add a little water to dilute it if it is too thick, the taste will change.
When the sauce is well mixed, the custard should be steamed almost. Finally, just pour the tofu on the custard.