So, can you make a fresh and smooth custard without adding water? Of course, as long as one ingredient is added, it is not only fresh and smooth, but also more nutritious. The ingredients are soybean milk, vegetable protein soybean and animal protein egg, and the nutrition will double.
The method is similar to steaming ordinary custard, except that the clear water used for steaming custard is replaced by soybean milk. However, there are also some precautions. Share the specific methods with you who love to eat.
Soybean and egg soup
Ingredients: 1 soybean, 150g, 3 eggs, 2g salt.
Production process: the amount of soybeans and eggs can be determined according to the number of people in the family. Generally, three eggs with 300 ml soybean milk to make tofu brain, the softness is just right.
1. Soak the soybeans in advance. Generally, it is just right to wash the bubble on the first night and beat soy milk the next day. It's best to soak the soybeans for making soybean milk, because the soaked soybean milk not only has a high pulp yield, but also is more conducive to our body's absorption and utilization of protein.
2. Put the soaked soybeans and the soaked water into the soymilk machine, which can be boiled directly or boiled. I use a soymilk machine that can't be cooked. (Note that the soybean milk used to make tofu brain must not be beaten with a broken wall machine, because there are still some tiny dregs in it, which will not be delicate when making tofu brain. )
3. Filter the beaten soybean milk with a filter. If it is cooked soybean milk, dry it directly until it is warm. If it is raw soybean milk, be sure to cook it and air it until it is warm.
4. The process of preparing eggs by drying soybean milk. Wash the egg shells and beat them into a clean, high-temperature bowl.
5, add a spoonful of salt, add a bottom flavor to the tofu brain, which also helps the soy milk to solidify. Then stir the eggs with chopsticks until they can't pick the egg whites.
6. Almost 300 ml of soybean milk was used for three eggs. Pour the dry and warm soybean milk into the mixed egg liquid, stir it evenly with chopsticks again, and then skim off the floating foam.
7. Cover it with high-temperature resistant plastic wrap, or cover it with a plate to prevent water vapor from dripping and put it in a steamer. When the fire turns to medium, steam for about 12 minutes and turn off the fire. After turning off the fire, simmer for three minutes and open the lid. The fresh and lubricated custard is ready and can be eaten beautifully.
The above is about making fresh and smooth custard without adding water when steaming custard. I hope you like it. Thank you for reading.