Rich in protein and tender in taste, tofu is a homemade delicacy that Chinese daily dinner table. I bought a piece of tofu today and shared with you a different way to eat it, I believe many people have not done this.
【Egg steamed tofu】
Ingredients: 1 piece of fresh tofu, tomatoes, shiitake mushrooms, eggs, green onions, garlic, salt, oil consumption, light soy sauce, dark soy sauce, cornstarch.
Here’s how:
1. First cut the tofu into large pieces, then put it down, two pieces of tofu are stacked together, then cut from the middle, cut into long strips of about one centimeter, and finally cut into square cubes and put them in a bowl for later use.
2. Boil boiling water in the pot in advance, and blanch the diced tofu for about two minutes, so as to remove the fishy smell of the tofu and enhance the taste. Remove and set aside in a bowl.
3. Prepare a tomato, use a spoon to scrape the tomato skin soft, all evenly scraped in place, you can easily peel the tomato skin. This is a little trick for peeling tomatoes, I hope you will collect it for later. Then cut the tomatoes in half, cut off the roots, then cut them into thin slices, try to cut them evenly, cut them thinly, then shred them and cut them into cubes, put them on a plate for later use.
4. Then prepare a few washed shiitake mushrooms, first cut them into thin slices, then shred them and then diced them, set aside.
5. Prepare a few spring onions, chop them into chopped green onions and put them together with the diced shiitake mushrooms. Prepare a few more garlic and chop it into minced garlic and set aside. After cutting the appropriate amount of lean meat into small pieces, change the knife and shred, and finally chop into minced meat and set aside.
6. Mix the juice below: add two spoons of light soy sauce to the bowl, a little old soy sauce to color, a spoonful of oyster sauce for freshness, a small spoonful of chicken essence, a small spoonful of salt, add a spoonful of cornstarch, and add an appropriate amount of water and stir well, and set aside the seasoned sauce.
7. Beat three eggs into a bowl, add a small spoonful of salt to increase the bottom taste, and then stir well with chopsticks, stir the eggs into egg liquid, stir well and pick them up with chopsticks a few times, so that the eggs will be more tender. Then pour in 1.5 times the warm water, stir well and let it mix well with the egg liquid. Then prepare a denser colander and filter the egg so that the steamed egg is very tender and there is no honeycomb inside. Use a small spoon to fully salvage out the foam in the egg, be sure to salvage all the foam.
8. Next, put the diced tofu in the egg liquid, spread it flat with a spoon, let the diced tofu fully soak in it, cover with a layer of plastic wrap, and poke some small holes with a toothpick, so that it is easier to steam. Boil the water in advance, put the tofu egg liquid into the steamer, and steam for 15 minutes on low heat. The eggs steamed in this way are particularly tender and do not have any honeycombs.
9. Heat the oil, add diced tomatoes after the oil is hot, stir-fry the tomatoes to make the juice, then pour in minced garlic and stir-fry until fragrant, then add minced meat and diced shiitake mushrooms, turn on low heat and stir-fry slowly, stir-fry the minced meat until fragrant. Add a little water, pour in the seasoned sauce, turn on high heat and stir constantly, stirring all the seasonings evenly. Stir a little longer to thicken the juice. Pour the sauce over the eggs. Finally, garnish with chopped green onion, and a dish is ready. It not only contains eggs, lean meat and diced shiitake mushrooms, which are nutritious and delicious, which is very suitable for the elderly and children.
【Love Tips】
1. If the tomatoes are not fine enough when diced, you can use a knife to chop them and try to chop them as thin as possible.
2. When stirring the egg liquid, be sure to add warm water, and stir well with chopsticks to allow the egg liquid and water to mix thoroughly.
3. The step of filtering the egg liquid cannot be omitted, and it is also the key to steaming out eggs without honeycombs.
The first time I heard that tofu still needs this practice, the Mid-Autumn Festival is coming, and the family gathering together to make such a fresh and creative dish must be the highlight of the table.
