material
Egg tofu 1/3, egg 1, onion 1/2, proper salt, and a little fragrant pine on Mishima.
working methods
1, cut tofu into pieces, break eggs, and cut onion into chopped green onion.
2. Add water to the egg liquid, mix well, sieve and season with salt.
3. Put the tofu in a bowl, add method 2, steam it in a pot until cooked, and sprinkle with the three island pines and chopped green onion.
Method 2 of steaming eggs with tofu,
material
Appropriate amount of corn, a little shrimp 10, tender tofu 1 box, 2 eggs, chopped green onion decoration and a little salt.
working methods
1: Crush 1 box of tender tofu and mix it with egg liquid as evenly as possible.
2. Stir the tofu and egg liquid into the canned corn, and fill the top layer with salt.
3: put it in a rice cooker and steam it, then sprinkle some corn and chopped green onion.
Method 3: Steamed egg cup with tofu.
material
"Salmon fillet 1 slice 1 20g", "board tofu 60g", "2 eggs", "chopped green onion 1 spoon", "ginger paste1teaspoon", "salt 1/3 teaspoons".
working methods
1: The main ingredients are ready, and the hard skin of the board tofu is removed.
2: Board tofu is pressed into mud with the back of a knife and put together with minced salmon. Egg yolk and egg white are placed in two bowls respectively.
3: Chop the salmon and shallots together into mud.
4: Add seasoning A into the salmon tofu paste and mix well.
5: Add egg white into step 4 three times, one tablespoon at a time, and stir until it is completely absorbed before adding.
6: Mix egg yolk and seasoning B evenly.
7: Apply a thin layer of oil around the round pudding mold, first put about 1~2 tablespoons from step 5 into the mold, press it into the pot, and steam it for 8 minutes on medium heat.
8: Put the prepared egg yolk juice (step 6) into the mold until it is full at 9 minutes, steam it for another 8 minutes on medium fire, take it out, and demould it after cooling.
9. Feel free to pour some dilute salt soy sauce with a small amount of white vinegar, and eat it with steamed salmon tofu until soft and tender, as well as smooth steamed eggs. An appetizer full of flavor, exquisite but not bad. It is not only visually surprising, but also impeccable in taste.
Practice 4: Steamed eggs with mushrooms and tofu
material
"3 ~ 4 fresh mushrooms", "65438+ 0 boxes of tender tofu" and "4 eggs",
working methods
1: 1. Cut a box of tender tofu into pieces (you can cut it into small pieces of 12). 2. Slice fresh mushrooms. 3. Add onions (if vegetarians can't eat onions, don't add them). 4. Stir-fry mushrooms first, which will be more fragrant. 5. Stir-fry until there is a little fragrance and put it on tofu.
2: 1. It depends on the size of the plate. 2. The picture above shows the usage of four eggs. 3. Mix the egg juice with kelp soy sauce and Lin Wei, and determine the salinity according to your own taste. 4. Pour the sauce evenly into the plate.
3: 1. Waterproof heating. About ten minutes.
4: Heat the eggs in water until they are cooked.
5: Complete