Soybean milk and eggs are added to make tofu. First, reserve the preparation materials such as soybeans, eggs, salt and starch. Soak soybeans for eight hours or 12 hours, and grind the soaked soybeans into soybean milk, or beat soybean milk with a high-speed blender. Pour the soaked soybeans into the soymilk machine, add appropriate amount of water, and cover it to make soymilk. The squeezed soybean milk must be filtered, and then the cooked soybean milk can be boiled. If the soymilk machine does not have the function of cooking soymilk, it needs to be cooked by itself.

Then beat the eggs into a bowl and stir them evenly with chopsticks, mix the scattered eggs with the egg liquid soybean milk, and then filter the mixed soybean milk egg liquid, so that the steamed egg tofu tissue will be more delicate and smooth. It is best to wrap the bowl in tin foil, poke holes in the tin foil with a toothpick, and then steam the bowl in a steamer, so that the steamed egg tofu will be tender and smooth to use, and the steamed tofu will be easy to demould. It is more convenient if you want to demould.

When steaming tofu, it is best to make it in a high-temperature resistant glass bowl. Apply some lard or corn oil around the bowl, so that it will be more convenient to demould and have a better shape when making it with a glass bowl. It will be better for you to have more eggs at home, but generally 5 to 6 eggs are enough for a catty of soybean milk. But the finished soybean milk must be filtered, so that the filtered soybean milk will not be too delicate to drink. Soybean milk is rich in protein eggs, which can supplement the nutrients needed by the body, promote digestion and absorption of the stomach and promote intestinal peristalsis after eating.