This kind of "tofu" does not have any additives, is high in protein and nutritious, and I have learned how to buy it no more. Xiangxiang's Kitchen 09-11 15:43 Hundreds of creators, gourmet experts, and high-quality creators pay attention to the original Japanese tofu recipe.

Simple, smooth and tender, no additives, more delicious than the ones you buy. You should have heard of southern tofu, northern tofu, lactone tofu, etc. But have you heard of Japanese tofu?

The first time I saw it was in the refrigerated cabinet of the supermarket. Sometimes the name on the package was tamagoyaki tofu, or egg tofu.

In fact, it is not the real tofu as we imagined, it just has a texture similar to tofu. It uses eggs as the main raw material, supplemented by pure water, plant protein, natural seasonings, etc., and is refined through a scientific formula.

In terms of taste, it has the smoothness and tenderness of tofu and the delicious fragrance of eggs. This nutritious, healthy and delicious ingredient will naturally win people's favor.

In fact, it can be made easily at home. The ingredients are also very simple. They are all common ingredients in every household. Just soybeans, eggs, and salt. There are no other additives. Such a healthy and simple egg tofu, my friend.

Hey guys, would you like to try making it at home?

Ingredients to prepare Japanese tofu: 50g soybeans, 3 eggs (about 180g), appropriate amount of salt.

Specific methods and steps: 1. Prepare 50g of dry soybeans, add appropriate amount of water, and soak for half a day. The soaked soybeans will have full particles.

You can also put it in the refrigerator to soak overnight.

2. Drain the soybeans, put them into a wall-breaking machine or soymilk machine (a food processor can also be used), add 500g of water, and grind them for as long as possible. The soymilk will be thicker.

What we need is raw soy milk, so during the process of grinding soy milk, we must choose the non-heating function.

3. After filtering out the bean dregs, put the soy milk into the pot. After it boils over high heat, adjust the heat to medium to low and keep boiling for about 5 minutes. Stir during this period to avoid burning the bottom.

Generally, after filtering out the bean dregs and cooking it over low heat, it will basically not burn the pot.

4. Let the soy milk cool to about 60 degrees or room temperature. At this time, prepare 3 eggs, weighing about 180g. Add a little salt and beat into egg liquid. Beat for as long as possible so that there is no protein fascia.

Just fine.

Add another 200g of soy milk and stir evenly again.

As the soy milk cools, a layer of bean skin will form on it. Be careful to pick out the bean skin.

If you want to make more, you can add more eggs. The weight ratio of egg liquid and soy milk should be basically maintained at 1:1.

5. Place tin foil or oil paper on the bottom of the bowl to prevent sticking, otherwise the bottom will not be easily released from the mold after steaming.

Pour in the mixture of egg liquid and soy milk, wait for the water to boil, put it in to steam, steam over medium heat for 15 minutes, turn off the heat and simmer for 5 minutes before serving.

6. Modify the edges and cut into tofu pieces of appropriate size.

The tofu is very tough. Even if the steamed tofu cubes fell off the kitchen counter, they did not fall apart, but there were only two more cracks.