Egg tofu

Egg tofu method:

Raw materials for making egg tofu:

Three eggs, 150g tender tofu, 5g refined salt, 2.5G chopped green onion and 75g edible oil.

Steps for making egg tofu:

1. Put the eggs into the bowl, stir well, add salt, onion and tofu, and then stir well.

2. Put the pan on the fire, heat the cooking oil, add the eggs, and stir fry until the eggs solidify.

Egg tofu

Egg tofu is a kind of food, and its raw materials include egg and tofu. The egg is pre treated with enzyme to remove the solidifying ability of the egg, and then mixed with soybean milk and coagulant; or the egg can be heated first and then emulsified to remove the solidifying ability of the egg, and then mixed with soybean milk and coagulant to form a jelly, which can cause appetite and taste good.

Ingredients needed

Every 100 parts (weight) of soybean milk is added with 50-90 parts of protein. If the protein content is less than 50 parts, the egg tofu is too soft. If the protein content is more than 90 parts, the egg tofu is too hard and becomes pudding. Only when the protein content is 50-90 parts, the products with good taste and vision can be produced.

In addition to chemical seasoning, soy sauce and salt can also be added to the seasoning. The proportion of soy sauce and salt is 5-20% of the weight of soybean milk.

In order to adjust egg tofu into neutral or weak alkaline food, and for the consideration of food sense, flavor and color, chicken, shrimp, gingko and mushroom can be added, which can be used alone or combined evenly; the addition amount is generally 20-50% of soybean milk physiology. These dishes are all animal and plant foods, which can not only increase the flavor of egg tofu, but also adjust the color of products.

Both methods need complex pretreatment and coagulant, and the amount of egg is only 20-30% of soybean milk. The method can overcome the above shortcomings and produce egg tofu with good flavor and rich nutrition.

If the whole egg is used, due to the different solidification temperatures of egg yolk and egg white, the phenomenon of disembodied during thermal solidification will be increased. The sulfur protein contained in the egg yolk will produce the smell of hydrogen sulfide; the cholesterol content in the egg yolk is high, so hyperlipidemia should be avoided; in addition, the egg yolk is acidic food, and the protein is alkaline food. The egg yolk can counteract the effect of protein, especially the color of the egg yolk, which will affect the color of the products.

If only protein is used, the phenomenon of meat separation can be overcome and the flavor of soybean milk can be improved. The color of the food is white and translucent, and the food is alkaline. Besides, there is no need to worry about the high cholesterol content.

Production method

This method includes three processes

1. With soybean powder as raw material, firstly, soybean powder is dispersed in water to form a white turbid liquid, which is slowly added to hot water, and then filtered under heating condition to remove soybean meal and obtain soybean milk.

2. Add seasoning to the hot soybean milk, add protein after cooling, mix and filter again to make the protein and soybean milk form a uniform mixture.

3. Put the emulsion and vegetable code into the cup, heat and solidify them to make egg tofu.

The characteristic of this method is that only egg protein is added to soybean milk, so that the phenomenon of excessive coagulation of whole egg protein will not occur, that is, the so-called "meat separation" phenomenon. Moreover, the soybean milk and protein can be coagulated without coagulant and only heated to form jelly like products. Short solidification time, light white color, good flavor and taste.

In addition, by adding animal and plant dishes, the alkaline egg tofu can be adjusted into neutral or weak alkaline food in line with nutrition.

For example, 200 grams of soybean powder was immersed in 400 grams of water for 1 hour to obtain 600 grams of emulsion. The emulsion was injected into 500 grams of hot water at 80-95 ℃ at the rate of 100 grams per minute.

After the injection, it was placed for about 10 minutes, filtered to remove the solid components, and 1 kg of soybean milk at 90 ℃ was obtained.

Add 50g chemical seasoning and 50g soy sauce to the hot soybean milk to cool it.

Add 700g protein when cooled to 40 ℃, mix with homogenizer, and then filter again to get 1.7kg emulsion.

In a 200ml cup, add 5g shrimp, 5g chicken, 5g gingko and 5g mushroom in advance, then add 150g soybean milk, and heat the cup in hot water for 40 minutes.

What to eat

It contains 28.4 G protein, 100.5 g fat, 4.1 g carbohydrate, 243 mg calcium, 610 mg phosphorus, 6.6 mg iron, 360 IU vitamin A, 0.3 mg vitamin B, 0.6 mg vitamin B, 0.9 mg niacin, and can produce 1019.2 kcal heat.

Characteristics of dishes

Nourishing blood and Qi, generating oil and moistening dryness, clearing heat and detoxifying, rich in protein, which is conducive to maternal recovery, and can prevent postpartum infection, and has therapeutic effect on gingival swelling and pain caused by stomach fire. It contains high calcium and phosphorus, which is beneficial to bone development; it contains high vitamin A, which has the function of tonifying liver and blood, and can prevent and treat vision loss.

Longitude: 104.06573486

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