How to make egg tofu, which is delicious, tender and elastic, which children love to eat?
Although the method of making egg tofu looks similar, if you choose the wrong method, it may easily lead to failure. Among them, three links are very critical. One is the time and doneness during steaming. , the second is the ratio of egg liquid to warm water, and the third is the choice of condiments. Tender white elasticity and delicious flavor are two of the most important "indicators" for evaluation - the so-called "deliciousness". Today, we will ask the hotel chef to give you a demonstration in person, so that everyone can easily get started.
Food seasoning: fatty tofu (Japanese water tofu), raw eggs, warm water, salt, green onions, chili peppers, shrimp (fresh), seafood soy sauce (or shrimp oil). Production process: Step 1
First, go to the supermarket and choose 2 pieces of Japanese water tofu (fat tofu) to take home. After taking it home, just tear off their coats and cut them. Cut into 2-3 cm thick films, as shown in the picture above. After the whole thing is done, put them neatly into the plate. Step 2
At the same time, prepare a clean empty bowl. First, break 3 fresh eggs into the bowl. At the same time, add a little salt to taste, and then remove the egg liquid. Add 1.5 times warm water to it, use chopsticks to stir them up enough, and after skimming off excess foam (in addition to removing the fishy smell, it can also reduce the chance of honeycomb formation), then pour it into the pot with lining. Tofu on the dish. Step 3
Bring the water to a boil. After the water boils, put the eggs and tofu in the pot. Cover the pot and steam for 6-8 minutes over medium heat. Remove from the pot. Before, put 8-10 shelled and peeled fresh shrimps (fresh) inside, steam again for 2 minutes, and remove immediately. This can maintain a tender and smooth texture. During the steaming process, Try to control the time and doneness as much as possible. Step 4
After the egg tofu is cooked and taken out of the pot, first pour 1 tablespoon of seafood soy sauce (or shrimp oil), then add an appropriate amount of green onion and chili shreds on the surface to garnish, and finally , then pour 1 spoonful of boiling oil that is boiling and smoking, and serve it on the table. Take it while it is hot. Its characteristics are: tender and smooth, delicious and delicious. Both adults and children like it very much. It is simple to make and takes into account nutrition and deliciousness. A delicious dish.
Warm reminder: When making egg tofu, in addition to choosing fat tofu, you need to pay attention to the ratio of eggs to warm water (usually: 1:1.5). There are two purposes for doing this. Two: First, it can maintain the tender and smooth taste of the custard to the greatest extent, and second, it can prevent a large number of honeycombs from appearing.
1, material: potato
2. Accessories: Zanthoxylum bungeanum and sesame.
3. Seasoning: salt, sesame oil, soy sauce, balsamic vinegar and sugar.