When it's hot, don't scramble the eggs anymore, use it with eggs to be delicate and tender, and double the nutrition

 Smooth and fragrant tofu egg custard 

Ingredients: 2 eggs, 2 Japanese tofu, appropriate amount of coriander, 2 tablespoons of fresh soy sauce, 1 gram of salt, about 230 grams of warm water

1. First prepare the required ingredients, an egg is about 55 grams; The tofu is made of more tender Japanese-style tofu, so that the taste of the finished product will be more tender; Then prepare an appropriate amount of coriander or chopped green onions

2. Then cut off one end of the Japanese tofu to squeeze out the whole piece smoothly, and then cut it into thick slices of about 5~7mm, and stack them into a deep dish in turn; Beat the eggs and set aside; Coriander finely chopped

3. Prepare 230~250 grams of warm water, the water temperature is about 30~50 degrees, add salt to the warm water and stir evenly, then pour into the beaten egg liquid and stir it evenly again, in order to make the egg custard taste more delicate, we stir the egg liquid and sieve it once 

4. Then pour the egg wash into a deep dish filled with tofu, and after pouring in the egg wash, expose a side to the tofu, which will be more beautiful visually than the tofu being completely submerged, but there is no difference in taste

5. Add enough water to the pot, put the water in the pot into the plate with egg liquid after boiling, cover the lid and steam on high heat for 6 minutes, note that the lid can not be opened halfway, so the water in the pot must be added at one time, if the lid used is easy to drip water, then buckle a larger plate or cover a high-temperature resistant plastic wrap on the plate with egg liquid

6. When the time is up, do not open the lid, turn off the heat and simmer for another 5 minutes 

7. After the pot is removed, pour 2 tablespoons of fresh soy sauce, sprinkle with an appropriate amount of coriander, and you can serve it to the table.

8. The steamed tofu egg custard is very delicious, delicate and tender, its nutrition is rarely damaged, and it can be eaten by the elderly and children.

Tips:

1. When steaming egg custard, you can not add raw water and hot boiled water, between 30~50 degrees.

2. In order to ensure a delicate and smooth taste, the egg liquid should be filtered after whipping.

3. Don't steam for too long.