Eggs have high nutritional value and are rich in high-quality protein, which is a good nutritional product for all ages. There are also various methods, whether it is frying, steaming, boiling or frying, it is very delicious. Among them, egg soup is the softest and most popular among many people. Moreover, it is more convenient for the elderly and children with bad teeth to eat, digest and absorb.

So, can you make fresh and smooth egg custard without adding water? Of course, just add a kind of food, which is not only fresh and smooth, but also more nutritious. The ingredient is soybean milk, and the combination of vegetable protein soybean and animal protein egg will double the nutrition.

The practice is similar to that of steaming ordinary egg custard, except that the water used for steaming egg custard is replaced by soybean milk. However, there are some precautions. Let's share the specific methods with you who love food.

Soybean and egg soup

Ingredients: 1 soybean,150g, 3 eggs and 2g salt.

Production process: the amount of soybeans and eggs can be determined according to the number of people in the family. Generally, three eggs with 300 ml soybean milk to make tofu brain are just soft.

1. First, soak the soybeans in advance. Generally, it is just right to wash the bubble on the first night and beat soy milk the next day. It's best to soak the soybeans that make soybean milk, because the soybean milk made after soaking not only has high pulp yield, but also is more conducive to our body's absorption and utilization of protein.

2. Put the soaked soybeans and soaked bean water into the soymilk machine, which can be boiled directly or boiled. I use a soymilk machine that can't cook. (Note that the soybean milk used for making bean curd brain must not be beaten with a broken wall machine, because there are still some tiny dregs in it, which will not be delicate when making bean curd brain. )

3. Filter the beaten soybean milk with a filter. If it is cooked soybean milk, dry it directly until it is warm. If it is raw soybean milk, it must be boiled and then dried until it is warm.

4. The process of drying soybean milk to prepare eggs. Wash the shell of the egg and beat it into a clean and high-temperature bowl.

5, add a spoonful of salt to add the bottom taste to the bean curd, which also helps the soybean milk to solidify. Then stir the eggs with chopsticks until they can't pick the egg whites.

6. Three eggs use almost 300 ml of soybean milk. Pour the dry and warm soybean milk into the mixed egg liquid, stir it evenly with chopsticks again, and then skim off the floating foam.

7. Cover it with high-temperature resistant plastic wrap, or cover it with a plate to prevent water vapor from dripping, and put it in a steamer. Turn to medium heat and steam for about 12 minutes to turn off the heat. After turning off the fire, simmer for three minutes and open the lid. The fresh and lubricated egg custard is ready and can be eaten beautifully.

The above is about making fresh and smooth custard without adding water when steaming custard. I hope you like it. Thank you for reading.