The nutritional value of eggs is very high, rich in high-quality protein, is suitable for both young and old nutritious good, practice is also a variety of ways, whether fried, steamed, boiled, fried, etc. are very tasty, which is made into the most soft, tender, by many people's favorites, but also for the teeth of the elderly and young children, eat up more convenient, good digestion and absorption.

So, do not add water to the egg soup, can be made into a tender lubricating egg soup? Of course you can, just add an ingredient, not only tender lubrication, nutrition is also more rich it. This is one of the ingredients is soybean milk, plant protein soybean and animal protein egg combination, nutrition will be doubled Oh.

The practice of steaming ordinary egg custard similar, only to steam egg custard with water replaced by soybean milk, however, which is a precautionary oh, the following specific method to share with you love food.

Soybean egg soup

Required ingredients: soybean 1 the more 150 grams, 3 eggs, 2 grams of salt

Production process: soybean and the amount of eggs, according to the number of people in the family to determine the number of eggs with 300 milliliters of soymilk made of bean curd brain, the softness is just good.

1, first of all, the soybeans soaked in advance, generally the first night of washing soaked, the next day to beat the soybean milk just good. Soymilk soybeans are best soaked, because after soaking soybeans, beaten into the soymilk is not only a high rate of pulp, protein is also more conducive to the absorption and utilization of our body.

2, the soaked soybeans along with the soaked beans in the water, together with the soybean milk machine, with direct cooking and barely cooked soybean milk machine can be used, I use can not be cooked soybean milk machine. (Note that the soybean milk used to make tofu brain must not be beaten with a wall-breaker, because there are still some fine residue inside, and it will not be fine when making tofu brain.)

3, the beaten soymilk with a strainer, if it is cooked soymilk directly to warm, if it is raw soymilk, be sure to boil, and then dry to warm.

4, drying soybean milk process to prepare eggs. Wash the shells of the eggs and beat them into a clean heat-resistant bowl.

5, Add a pinch of salt to give the tofu brain a base flavor first, which also helps the soy milk to solidify. Then use chopsticks to whisk the eggs as best you can until you can't pick out the whites.

6, three eggs almost 300 milliliters of soybean milk, cooled to warm soybean milk into the egg mixture, again with chopsticks to stir evenly, and then skimmed.

7, covered with heat-resistant plastic wrap, or covered with a plate to prevent water vapor from dripping into the steamer, placed in a steamer, high heat to medium heat, medium heat, full steam for about 12 minutes to turn off the heat. Turn off the heat and then simmer for three minutes to open the lid, tender and lubricated egg custard is ready, you can eat beautifully.

The above is about steaming egg custard without water to make tender lubricating egg custard to share, I hope you can enjoy, thanks for reading.