Tofu and Eggs Combined, Nutritious and Delicious, Simple and Easy to Learn
This issue's guide: Don't stir-fry or stew tofu, we'll teach you this method, making it tender and delicious, nutritious and calcium-rich.
Tofu is a frequently used bean product in our families, with a delicious taste and health benefits, and it's affordable. Regularly eating tofu is very beneficial, as it not only increases nutrition, aids digestion, and enhances appetite, but also provides calcium supplementation.
Tofu is delicious and has many ways to cook it. Today, we'll teach you a tofu recipe – Tofu isn't stir-fried or stewed. This dish combines tofu with pork, eggs, and is simple and practical. It's steamed, making it tender and delicious, with a rich soy sauce flavor, nutritious, and unique in taste, especially suitable for spring, providing calcium supplementation. You can learn this method and make it for your family. Here's the recipe to share below:
Meatball and Egg Steamed TofuRequired materials: 1 block of soft tofu, 3 eggs, 100g pork, 2 tbsp oil, 2 tbsp fermented soybean paste, 1 segment of green onion, 1 slice of ginger, 1 tbsp light soy sauce, 1 tsp cooking wine,
Steps:
1. Prepare the required materials. Tofu can be made with soft tofu, inner-moisture tofu, or old tofu.
2. Cut the whole block of tofu in half, then cut the tofu into 1cm thick slices, and turn the tofu in a circular motion into a dish. Place the eggs in the center of the dish, without stirring them up, and maintain their shape.
3. Add water to the steamer and bring it to a boil. Place the dish in the steamer and cover it with a lid. Steam for 10-15 minutes until the eggs are cooked. Then pour out the remaining water from the dish.
4. During steaming, chop the pork into minced meat, chop the green onion into green onion segments, and chop the ginger into ginger minced. If the fermented soybean paste is dry, add some water to dilute it, to prevent the bottom from sticking when stir-frying.
5. Add oil to the pot and heat it up. Add ginger minced and half of the green onion segments and sauté until fragrant. Add the minced pork and stir-fry until the pork changes color.
6. Add the fermented soybean paste, and stir-fry over low heat until the soy sauce fragrance comes out, then add light soy sauce, cooking wine, and a little water, and cook for 1-2 minutes to infuse the flavors.
7. Pour the minced pork and the sauce over the tofu, and sprinkle the remaining half of the green onion segments on top. A nutritious meatball and egg steamed tofu is ready to eat.
Tips: If the tofu is left for too long, it's likely to become sticky and affect the taste. Simply boil the tofu in salt water, let it cool, then put it in a food container with water, and then put it in the refrigerator. If stored this way, it can be preserved for at least one week. Fresh tofu can be refrigerated and stored. Once the vacuum-packed tofu is opened, it must be stored immediately. Put it in water, then put it in a sealed container and store it in the refrigerator. Changing the water every two days can keep it fresh for a week.
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