A piece of cake [Homemade tofu with green pepper]

Overview

Method for making egg tofu: 1. Using soybean powder as raw material, first disperse the soybean powder in water to form a white turbid liquid, slowly add it to hot water, and then filter it under heating to remove the soybean meal to obtain soymilk. 2. Add seasonings to the hot soy milk, add eggs after cooling, mix, and filter again to make the protein and soy milk form a uniformly mixed liquid. 3. Put the emulsion and vegetable code into a cup, heat and solidify them to make egg tofu. The characteristic of this method is that only eggs are added to the soy milk, and no coagulants are used. Only heating is used for coagulation. The soy milk and eggs coagulate while maintaining a gel shape, and a jelly-like product can be formed. The solidification time is short, the color is light yellow, and the flavor and taste are good.

Tags

• hot dishes
• home cooking
• old man
• spring recipes
• banquet dishes
• dinner
• chicken essence
• egg tofu
• fat
• garlic seeds
• steamed fish with soy sauce
• green pepper
• peppercorns

Ingredients

Steps

1. 1 Appropriate amount of egg tofu (tofu made from eggs and soybeans), cut the egg tofu evenly into strips, the thickness of your little finger, too thin and fragile.

   

2. 2 An appropriate amount of small green peppers, cut into rings; an appropriate amount of fat, cut into slices; an appropriate amount of garlic, cut into slices.

   

3. 3 Heat the pan and brush a small amount of oil (the tofu will not brown easily if it is too oily), add the eggs and tofu one by one with your hands, and fry over low heat until fragrant. Shake the pan while frying to prevent sticking, so that the tofu will be heated more evenly. Use a brush to pour a small amount of oil, and use a wooden spatula to gently turn it. Observe whether the bottom edge of the tofu turns yellow (turn it over when it turns yellow). Use a wooden spatula to turn the egg tofu over in turn. After turning it over, pour in a small amount of oil and fry over low heat until brown and fragrant. Once browned, turn off the heat and place on a plate. Homemade egg tofu is more elastic, not easy to break when picked up, but very tender.

   

4. 4 Heat a small amount of oil in the pan, add the cut fat, stir-fry evenly, and deep-fry the fat (the lard increases the flavor of the tofu). After the fat is cooked, add the garlic slices, and stir-fry over low heat until fragrant. After frying until fragrant, add chopped green peppers, then add the fried eggs and tofu, add an appropriate amount of water, the water should be level with the tofu. Turn to high heat, use a spatula to flatten it, add an appropriate amount of salt and pepper, cover the pot and simmer over high heat for 5 minutes. Let the tofu simmer until the green pepper flavor penetrates into the tofu.

   

5. 5 When the eggs and tofu are cooked, open the lid of the pot, add an appropriate amount of chicken essence, an appropriate amount of steamed fish soy sauce, and use a spatula to push evenly. Do not push the tofu into pieces, and be gentle. Add an appropriate amount of cornstarch water to let the soup stick to the tofu, then pour in an appropriate amount of oil to increase the brightness of the tofu, push it evenly with a spatula, and serve.

   

6. 6 Finished product pictures

   

7. 7 Finished product pictures