Egg custard is a delicious food that we are very familiar with and many friends like to eat very much. Especially for the elderly, children and other people with poor chewing function, it is a very good practice to steam eggs into egg custard, which tastes tender and nutritious. What can I add to the egg custard besides water and milk? In fact, if you add another handful of soybeans and steam them to make an improved version of soybean milk, it will not only taste smooth, but also double its nutrition.

Soybean is rich in protein, calcium, phosphorus, iron, carotene, soybean lecithin and other nutrients. The quality of protein is similar to that of protein in eggs and milk, and its content is far higher than that of meat and eggs. For example, compared with pork and eggs of the same quality, protein in soybeans is about twice as much as that of pork and two and a half times as much as that of eggs. Therefore, scientists call soybeans the warehouse of protein and are known as the "king of beans".

Modified version of steamed eggs ▲

If soybeans are combined with eggs, the nutrition is far better than that of simple eggs, or even doubled. At the same time, because soybeans are rich in calcium, they can also prevent human osteoporosis if eaten frequently. Nowadays, the diet pays attention to health, nutrition and diversity. Then, when steaming egg soup, we might as well add an extra handful of soybeans to make an improved version of steamed eggs, which not only tastes smooth, but also doubles the nutrition and contains high calcium. So, how to do it specifically? The detailed production method will be shared below, I hope you will like it. Modified version of steamed eggs

Ingredients: 2 eggs and 1 handful of soybeans (about 5g)

Accessories: laver, coriander, soy sauce, starch, salt and vegetable oil

Eggs and soybeans ▲

Production process:

1. First, wash the soybeans and soak them in warm water until they swell, which usually takes about three or four hours. Pour the soaked soybeans into the soymilk machine, and add some water to make delicate soymilk.

Beat soybean milk ▲

2. Filter the beaten soybean milk with a fine screen to remove bean dregs. Note: This step can't be omitted, otherwise the bean curd or custard will not taste delicate and smooth.

filter the bean dregs ▲

4. Pour the filtered soybean milk into a boiling pot to boil, and then put it aside to cool for later use.

Boil the soybean milk ▲

Tip: The soybean milk should be cooled and reused, generally at a temperature that is not hot, otherwise it will be turned into egg flowers if it is directly poured into the egg liquid.

5. Clean the shells of two eggs first, then beat the egg liquid into a bowl and fully disperse it with chopsticks.

Stir the egg mixture ▲

Tip: Tofu brain made of whole eggs will be yellowish in color. If you don't like it, you can take out the yolk and leave only the egg white.

6. When the soybean milk is cooled to warm, pour it into a bowl filled with egg liquid. Add the amount of soybean milk with the amount of egg liquid. About 4 ml of soybean milk is enough for two eggs. If you like to eat tender egg custard, add more soybean milk as appropriate.

pour soybean milk into the egg mixture ▲

7. After pouring soybean milk, stir it with chopsticks again, so that the egg mixture and soybean milk are evenly distributed, and then skim off the floating foam with a spoon, so that the steamed custard is more delicate.

Skim off the floating foam ▲

8. Cover the bowl with a dish or a high-temperature plastic wrap, put it in a steamer, time it after the water boils, steam for 15 minutes on medium heat to turn off the heat, and then simmer for 5 minutes to open the lid.

steam it in the pan ▲

9. After five minutes, take it out of the pan, and the improved version of the custard is ready.

Modified egg custard ▲

The egg custard can be eaten directly. You can also pour soup made of laver and sprinkle with chopped coriander, which is a delicious modified bean curd. It tastes particularly fragrant and smooth, and it is a very delicious and nutritious breakfast with steamed bread, rolls and other staple foods.

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