Tofu Steamed Custard
1.
Cut the internal fat tofu in advance, put it in a bowl and let it stand for about half an hour to see out the excess water in the tofu;
2.
Wash the zucchini and cut into small slices; (if you don’t have it, you can leave it alone)
3.
Knock the eggs into a bowl, add half a teaspoon of salt, and beat evenly;
4.
Add 2 times the weight of the egg liquid in cold water or broth, and mix well again;
5.
Pour out the excess water oozing out of the tofu, and pour it evenly into a deep bowl;
6.
Sprinkle the zucchini evenly on the tofu;
7.
Then filter the egg liquid with a filter sieve, isolate the excess bubbles, and then pour the egg liquid evenly into a deep bowl.
8.
Sprinkle the chopped peppers evenly on the surface; (If you don't have the chopped peppers, you can leave it alone, but it tastes better if you put the chopped peppers)
9.
Pick up the pot and pour in a proper amount of water. After boiling, put the deep bowl into the steamer and steam it over medium heat; (steaming time can be used for reference, the height is not deep 8-10 minutes, and the deep one is 15-20 minutes. I edited this The depth is too deep)
10.
During the steaming season, stir a spoonful of light soy sauce (steamed fish drum oil), half a spoonful of sesame oil, half a spoonful of sugar, and a spoonful of cold boil (or cold broth);
11.
After the custard is steamed, take it out and top with the sauce, sprinkle the chopped green onion with the chopped green onion.
Tips:
1. The ratio of 1 egg to 250 grams of internal fat tofu is just right. If there is more tofu, the eggs should be increased accordingly to avoid watery taste;
2. If there is cling film, it is recommended to cover the cling film before steaming, so that the surface of the finished product is smoother;
3. If there is no filter screen, you can use a spoon to scoop out the bubbles on the surface;
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