Steamed delicious food always has its own unique smooth and tender taste.

Smooth and delicious egg custard is a favorite food for many people when they were young. Steamed in an egg pan once, added with salt and two drops of sesame oil, so delicious that even the meat will not change ~

Everyone shared the upgrade method of egg custard, and added the same tender and mellow tofu, which made the double taste of tofu and egg custard combine into one, and the flavor was more intense. In order to make the taste richer, meat foam is added, and the nutritional value can soar by several grades. Old people and children at home can eat more and achieve zero failure ~

-Tips for delicious eggs and tofu soup-

1. Egg liquid with cold boiled water will not form a honeycomb, and the eggs will taste more tender;

2, the egg liquid is sieved, and the taste will be more delicate;

3. The time for steaming eggs is controlled at about 8 minutes. If it takes too long, it's easy to steam the eggs.

The characteristics of egg bean curd soup-fragrant, tender, smooth and instant in the mouth.

Material preparation:

A piece of tender tofu is used as the main ingredient

Ingredients eggs/garlic moss/ham/pork

Seasoning salt 2g/ 1g pepper /2g sugar/water starch /2g soy sauce /5g oyster sauce.

-How to make it-

Step 1: Prepare a piece of tender tofu as a side dish, first cut it into thick slices, then cut it into diced tofu, beat three eggs in a bowl, add a little salt to taste, stir and break into egg liquid, add a spoonful of cold boiled water, and stir evenly for later use ~

Cold boiled water can make eggs taste tender and it is not easy to produce pores.

Step 2: Sift the egg liquid and pour it into the diced tofu. Sieving can remove bubbles and unbroken egg whites and make the steamed custard more delicate ~

The egg liquid must be sieved to remove the bubbles in the egg, and the taste will be more delicate.

Step 3: After the water in the pot is boiled, put the egg custard into the pot, cover the plate to prevent air from entering the pores, cover the lid and steam for 8 minutes on medium heat ~

Steamed custard must be covered with a plate or plastic wrap to prevent condensed water vapor from flowing back into the basin and forming honeycombs and spots.

Step 4: Time to steam egg custard with dishes. We are going to prepare side dishes, prepare some garlic moss, chop half a ham and cut it into diced meat, cut it into even slices first, and then chop it into minced meat. After 8 minutes, the custard has been steamed and completely shaped, and it is ready for use ~

Step 5: Burn the pan with oil, fully slide the pan, pour out the hot oil, add the cold oil, pour the minced meat into the pan, stir-fry the minced meat, then pour the prepared side dishes, stir-fry them quickly to make the side dishes evenly oiled, add 5g oyster sauce, stir-fry the oyster sauce to melt, and pour a little water from the pan to start seasoning ~

Stir-frying minced meat in cold oil in a hot pot won't stick.

Step 6: Add 2g salt, 1g pepper, a little sugar, stir to melt the seasoning, thicken a little starch, collect the soup until it is thick, add 2g soy sauce, color it, turn it evenly and take it out. Pour the soup evenly on the egg tofu soup ~