Choosing different flavors of seasonings can also produce hemp, spicy, sour, sweet and other flavors. Palace tofu is a kind of traditional high-quality plant food from protein, with high nutritional value and low price, which is deeply loved by consumers. Gently stir the cold storage with a shovel (because Japanese tofu is fragile) to spread the tofu evenly, sprinkle some fine salt on it, and turn it over when the bottom is almost golden; Prepare a square container, spread a layer of plastic wrap on the container, sieve the mixture of egg liquid and soybean milk again and pour it in.
After stirring, filter with a fine sieve. After filtering, put it into a container and pour it into the container, you will find many bubbles on the surface. At this time, we use absorbent kitchen paper to absorb the bubbles on the surface and cover the container with plastic wrap. This is also to prevent Japanese tofu from looking like tofu, but the raw material is not soybeans, but eggs as the main raw material, plus water, plant protein and natural seasonings. It is the traditional advantage and filtration.
Stir the prepared soybean milk evenly, take a flat-bottomed metal basin, spread some plastic wrap on both sides of the basin, filter the stirred egg liquid soybean milk with this fine net, spread a layer of plastic wrap on the basin, and punch holes with toothpicks. Steam in the drawer for ten minutes. Japanese tofu, also known as Yu Zi (egg) tofu and egg jade crystal, is similar to tofu in texture, but it does not contain any bean ingredients. It takes eggs as the main raw material, supplemented by purified water, plant protein, natural seasoning and so on. , refined by scientific formula. It is a smooth and fresh vegetable protein food with tofu. Japanese tofu is a bit like tofu with fat inside.