2. Add seasoning into the hot soybean milk, add protein after cooling, mix and filter again, so that protein and soybean milk can form a uniform mixed service liquid.
3. Put the emulsion and vegetable code into a cup, heat and solidify, and make egg tofu.
The characteristic of this method is that only egg protein is added to soybean milk, so the phenomenon of excessive coagulation of protein, the so-called "meat separation" phenomenon, will not occur when using whole eggs. In addition, no coagulant is used, only heating is used for solidification, and soybean milk and protein are solidified in a colloidal state to form jelly-like products. Short solidification time, pale color, good flavor and taste.
In addition, by adding animal and plant food codes, weakly alkaline egg tofu can be adjusted into neutral or weakly alkaline food that conforms to nutrition.
Example 200 grams of soybean flour was soaked in 400 grams of water for 65 0 hours to obtain 600 grams of emulsion. The emulsion was injected into 500 grams of hot water at 80 ~ 95℃ at a rate of 65438 000 grams per minute.
After injection, it was left standing for about 10 minute, and the solid components were removed by filtration to obtain 90℃ soybean milk 1 kg.
Add 50g of chemical seasoning and 50g of soy sauce to hot soybean milk, and cool.
After cooling to 40℃, 700g of protein was added, mixed with a homogenizer, and filtered again to obtain 1.7kg emulsion.
Put 5g of shrimp, 5g of chicken, 5g of ginkgo and 5g of shiitake mushrooms into a 200ml cup, then inject 150g soybean milk, and then put the cup into hot water and heat it for 40min.
1. First cut off the old skin on the side of a piece of tofu, and then cut it into dices of the same size;
2. After the diced tofu is cut, boil the water in the pot, put a teaspoon of salt, then put the diced tofu in the water and blanch it for one minute to remove the fishy smell.
3. Prepare two eggs, add a proper amount of salt and a little cooking wine, and break up for later use;
4. Return the cooked tofu to the pot, thicken it with a little water starch without adding oil, and then remove it for use;
5. Heat the oil pan, put a little more oil than usual, first pour in the eggs, then pour the diced tofu on the egg liquid, and then stir fry gently from bottom to top with a spatula;
6. Every piece of tofu is wrapped in egg liquid. After the eggs are fried to the set shape, they can be cooked. Sprinkle a little chopped green onion for decoration after cooking.