自製雞蛋豆腐 5/1/2017(Thur)

自製雞蛋豆腐

材料：

3個雞蛋（約169克）

240克無糖豆漿

少許海鹽

做法：

1）把鋁箔模具抹上一層油。

2）把雞蛋，豆漿和鹽放入容器中，用筷子攪打均勻。

3）將雞蛋豆漿篩放入鋁箔模具中，並用中火蒸10分鐘，或直到插入的木簽乾淨即可。

4）讓它完全冷卻，然後切成所需的尺寸。

Homemade Egg Tofu

Ingredients:

3 eggs (about 169 grams)

240 ml or grams of non-sweetened soya bean milk

Pinches of salt

Steps:

1) Grease aluminium foil mould with some cooking oil.

2) crack eggs in a container, add in soymilk and salt. beat/stir well with chopsticks.

3) Sift the egg mixture into the greased aluminium foil mould and steam with medium heat for 10 mins or until a skewer inserted into the centre of the egg tofu comes out clean.

4)Let it cool completely before slicing it into desired sizes. 

You can eat with dash of scallion oil and green scallot. Or you can pan fry it with some cooking oil till golden brown.

240g unsweetened soybean milk

3eggs (i used omega large egg)

Cover the wok lid with cloth to avoid water dripping on the surface of the tofu.

用布包裹锅盖以防水滴到豆腐表面。

I used part of the tofu mixture to steam with udon, prawn, baby spinach and goji berries. 

我把部分的鸡蛋豆浆液加入乌冬面，虾仁，菠菜苗和枸杞一起蒸。