Everyone is familiar with steamed
egg. This is a kind of delicacy that
looks simple if you master the technique. Have you ever made egg bean curd or
egg tofu with soybean milk. How different of this egg tofu with soybean milk compared
with classic steamed egg?
There are two differences for both
recipes. Firstly, steamed egg using water; egg tofu is using soy milk.
Secondly, steamed egg steamed for 3 minutes. Turn off the heat, let it sit in
the steamer for 15 minutes; egg tofu steamed for 12 minutes.
Of course, the two recipes are eaten
differently. Chinese steamed eggs don’t need sophisticated seasoning to impress
your palate. Simply add a little light soy sauce and sesame oil. Simply
delicious!
For the egg tofu, I am going to
braise mushrooms and shrimps, serving on the top of the egg tofu. The egg tofu smothered in a luscious soy
oyster sauce with shrimps and mushrooms, had smooth thick sauce. Ensuring that each bite is delicious and
satisfying.
In fact, homemade is not cheaper than
the store bought but homemade gives house chefs a sense of accomplishment and
at least we know what the ingredients are we put in the preparation.
I am making my own soybean milk to
make this egg tofu. Reserved some unsweetened soybean milk to make the egg
tofu. Add appropriate amount sugar to
the leftover soybean milk and cook until dissolved. Serve it hot or chilled. Keep
the leftovers in a sealed jar in the fridge for about 3-5 days. You may use
store bought soybean milk for making the egg tofu but make sure it is unsweetened.
INGREDIENTS (Soybean milk)
250 g soybeans
1500ml of water
Right amount of sugar
METHOD
1. Soak the soybeans in water for at
least 6 to 8 hours. Drain.
2. Add them to a powerful blender and
blend them with 1500ml of water until well blended and smooth.
3. Strain the blended mixture using a
cheesecloth.
4. Pour the mixture into a pot or a saucepan
(reserved 200ml for egg tofu recipe). Add appropriate amount of sugar to taste
according to your personal taste. Bring
to a boil, stir occasionally and skim foam.
INGREDIENTS
4 eggs (about 200ml)
200ml unsweetened soybean milk
¼ tsp salt
100g fresh enoki mushrooms
10 pcs shrimps,
Some carrot slices
Some baby corn, cut into small sizes
some sliced gingers
1 tbsp minced garlic
150ml shrimp’s stock
1 tbsp oyster sauce
2 tsp corn flour
2 tbsp water
METHOD
1. To make the egg tofu easier to
remove, line the 3” x 7” rectangular baking pan or aluminium foil tray with
aluminium foil.
2. Whisk eggs and mix with fine salt
and unsweetened soybean milk, strain it. Pour into the foil tray or baking pan
and cover with aluminium foil. Steam over medium heat for 12 minute.
3. Lift up and remove the egg tofu
from the foil tray and cut it into pieces.
4. In a wok, heat a little oil over
medium-low heat. Add the shrimp heads and toss well. Allow the shrimp heads to
cook for 2 to 3 minutes, stirring often. Add the water to the shells. Bring to
a simmer, pressing down on the shells with a spatula or large spoon to extract
maximum flavor. Simmer for 5 to 7 minutes.
5. Cut away root part from the enoki
mushrooms. Rinse briefly and drain.
6. Heat 1 tablespoon of oil in a wok
over medium heat. Sauté the sliced ginger and minced garlic until fragrant. Add
the mushrooms, sliced carrots, and baby corn. Stir-fry until thoroughly. Add
the shrimp and cook, keep stirring until pink and opaque.
7. Pour in the shrimp stock and the
oyster sauce. Bring to a boil. Stirring occasionally, until the liquid is
slightly thickened, and the shrimp and veggies are completely coated.
8. Thicken the sauce with flour
solution and pour over the steamed egg tofu with the mushrooms and the shrimps.
SERVE!!
Well, I hope you give my homemade egg
tofu with braised mushrooms and shrimps a try! It always excites me when you
guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you
enjoyed this recipe, please share it with your family and friends or on social
media!
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