[Ordinary People Fun Day] Egg tofu, also called jade tofu or Japanese tofu, is silky, delicate and tender, and has both the nutrition of soybeans and the nutrition of eggs. Friends who like it can refer to the following dosages.
1. Soaked 60 grams of new soybeans for about 18 hours. After soaking, it was about 2.3 times the original weight.
2. After washing and draining the water, add 360 ml of water to make soy milk
3. Put a little water in the pot, pour soy milk and cook well
4. Four eggs, according to the size of the eggs, add 320-360 grams of warm soy milk about 35 degrees
5. Add 1g of salt to promote protein coagulation
6. Filter and pour the container, cover with plastic wrap and tie a few breathable eyes.
7. The water level in the pot is between the container and the egg liquid
8. Turn off the fire when the water temperature in the pot reaches 80 degrees, the residual heat of the stove will maintain the water temperature and temperature, and it will be ready in one hour.
Description: This is the tofu I made using scientific methods according to the temperature at which the egg protein solidifies