Tamago Tofu

Overview

Tamago Tofu: It uses eggs as the main raw material, supplemented by pure water, plant protein, natural seasonings, etc., and is refined through a scientific formula. It has the smoothness and tenderness of tofu and the delicious fragrance of eggs. It enjoys a high reputation among consumers for its high quality, delicious taste, nutrition, health, convenience and value for money. Choose different flavor seasonings, and you can also produce a variety of flavors such as numbing, spicy, sour, sweet, etc. ——Excerpted from Baidu Encyclopedia After making my own egg sausage, it felt very similar to tamagoyaki tofu, so I checked it on Baidu and found that it is very similar. If you are interested, you can try it.

Tags

• private kitchen
• chili powder
• egg
• starch
• thirteen incense
• casing
• salt
• white pepper

Ingredients

Steps

1. 1 Soak a piece of casing in warm water for ten minutes. Four eggs and a mineral water bottle. Cut it in half and use the end with the bottle mouth as a funnel.

   

2. 2 Gently wash away the salt from the casing, put one end on the tap, turn on the switch, and let the water flow into the casing, so that the inside and outside of the casing are rinsed clean.

   

3. 3 Crack the eggs into a bowl and stir, add an appropriate amount of salt (adding a spoonful and a half makes it a little bland), add the amount of thirteen spices, pepper, and chili powder according to your preference. Add a little cooking wine, mix well and set aside. The small rope in the corner of the picture is used for knotting later.

   

4. 4 Tie one end of the casing into a knot with a rope, and put the other end gently on the mouth of the mineral water bottle. Lower the homemade funnel, don't lift it too high, and then fill it with egg liquid. You won't be able to take pictures of this process.

   

5. 5 After filling the egg liquid, don't take off the funnel yet, drain the air outward, and then tie it with a small knot. You can still see some bubbles in the picture. It might be better if you use a filter to sift the egg liquid. Don't fill it too full, as it will expand while cooking. Clean the outer surface a little, some oil film may be stuck on it, so do it gently and don't break it.

   

6. 6 You could tie a few more sections around the waist, but it was too soft and I didn't tie it for fear of breaking it. Pour cold water into the pot, cover the egg intestines, and cook over medium-low heat until they are cooked in about ten minutes. When making it for the first time, it’s best to check at all times to make sure it doesn’t overcook. Use a toothpick to poke it in and out, and it’s done if no liquid comes out.

   

7. 7 After cooking, you will have a rich egg custard that is quite soft and has some foam. Clean the outer surface and let it cool. After cooling, peel off the outer skin and cut into sections. The inside is very delicate. Adding black pepper is black pepper tamagoyaki. You can add whatever seasoning you like. You can slice it without removing the skin to make soup. If you cut it into pieces and cook it with a razor blade, you can get the Nanping snack-Double Coin Egg Ru.

   

8. 8 This recipe comes with a recipe for making preserved egg sausage. 2. Use three eggs with one pineapple egg. The combination in the picture has too strong pineapple flavor. The seasoning is mainly salt, and other ingredients can be prepared according to your own taste.

   

9. 9 Cut the preserved eggs into slices or strips, the size of which can fit through the funnel mouth.

   

10. 10 Add the seasoning to the eggs, mix well and pour in the preserved egg slices. The process of filling and cooking is the same as above. The main thing is to prevent leakage when filling and to prevent explosion when cooking.

    

11. 11 The finished product is put on a plate. Because the pine flowers have a strong flavor, it is delicious if you pour some vinegar and ginger juice on it.