Homemade Egg Bean Curd with Braised Mushrooms and Shrimps

 

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.

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