Eggs are rich in protein, fat, vitamins and minerals needed by human body, such as iron, calcium and potassium. protein is a better protein. Eggs have the functions of strengthening brain, improving intelligence, protecting liver, preventing and treating arteriosclerosis, delaying aging and beauty beauty. Egg custard, a popular food, is not only nutritious, but also suitable for everyone, especially the elderly and children. There are many ways to make egg custard, such as adding milk, chopped green onion and dried seaweed. The egg liquid tastes delicate and smooth, so how to make it will not lose its nutrition and deliciousness.
Today, I would like to recommend a method of adding Yu Zi tofu. Yu Zi tofu is what we often call Japanese tofu. Simply put, it is a little more complicated than egg custard, but it is not complicated. Hey, hey, let's do this for everyone.
Ingredients: prawns, Yu Zi tofu, eggs.
Accessories: peas.
Seasoning: salt, cooking wine, pepper, starch, steamed fish and black soybean oil, sesame oil and water.
Steps:
1, fresh prawns, clean, remove the head and shell, remove the shrimp line and keep the shrimp tail.
2, prawns one by one back surgery, open back must be in place, can not be cut off or too shallow, so that prawns can curl into a ball.
3. Add cooking wine, salt, pepper and a little raw powder to marinate for 15 minutes, and knead it repeatedly by hand so that the prawns are completely immersed in the marinade.
4.2 Eggs are added with proper amount of salt and a little cooking wine, and then 1.5 times of warm water is added and stirred evenly, and the eggs are sieved twice to remove floating foam and egg tendons.
5, peas cooked in boiling water, add salt and cooking oil, you can keep the color of peas bright.
6, Yu Zi tofu 1, cut from the middle, gently push out, be careful to break.
7. Yu Zi tofu is cut into short and stout pieces, and there are as many tofu mounds as there are prawns.
8. Put it in a steaming tray, put it evenly, pour in the egg liquid, and cover it with plastic wrap to prevent steam from flowing into the tray.
9. When the boiler is boiling, steam over medium heat for 10 minute, and the egg liquid will solidify.
10, open the lid, add prawns, put them on Yu Zi tofu one by one, cover and steam for 3-4 minutes.
1 1, when steaming egg soup, prepare a small bowl of sauce, steamed fish and soy sauce+warm water+sesame oil, and the salty taste depends on your own taste.
12. Take out the steaming plate with a clip, stack peas, pour in steamed fish and soy sauce to refresh and taste, and finish the egg soup.
The moment you open the lid, delicious food comes on your face, which makes people drool.
Shrimp is delicious.
Tofu with egg liquid is tender and smooth.
Draw a sketch:
Fresh prawns
Open the back cover
Marinate with salt, cooking wine, starch and pepper.
Keep it fresh in the refrigerator.
Egg liquid sieving
Yu Zi tofu was split in two.
Cut into short piers and pour in the egg mixture.
Add plastic wrap and steam 10 minute.
Egg liquid coagulation
Add prawns and steam for 3-4 minutes.
Decorate peas with steamed soy sauce.
Shrimp is fresh and tender
Tofu with egg liquid is tender and smooth.
A spoonful of prawns, tofu and eggs soaked in your mouth is really enjoyable.
Did you drool at it?
skill
1. It is recommended to choose live or fresh prawns.
2, prawns must be put in place, so that prawns can curl into a ball.
3. When the shrimp is put into the steamer, the tail and back of the shrimp are entangled and curled together.
4. When steaming egg custard, be sure to cover the egg custard with plastic wrap or a larger plate to prevent steam water from flowing into the plate.
5. The time for steaming egg custard is well controlled, and it is not easy to take too long. The egg liquid and shrimp are fresh and delicious.
6, all kinds of practices self-experience, there is no unified standard, family members like it is the best.
Is there any fun place?