Tofu Stewed Egg
1.
Spread half a teaspoon of sesame oil in the steamed egg container
2.
Cut the soft tofu into small pieces and put it in the steamed egg container
3.
76 grams of eggs are gently beaten, without too much force to cause foaming, add a little salt
4.
Take warm water, the body feels slightly cool and warm. The weight ratio of the water to the weight of the egg liquid is about 1:1.1
5.
Slowly add warm water to the egg liquid, while adding it, slowly draw a circle in the bowl. The egg liquid is finished. Let it stand for about 1 minute. If there are too many bubbles on the surface, use a spoon or lightly dip a kitchen towel
6.
Spoon the egg water into a steaming bowl and gently add it without bubbles.
7.
The outer pot of the electric steamer is preheated after adding water, and the steaming bowl is put into the pot after the steam is generated in the electric rice cooker
8.
Cover the pot with a spoon on the side of the pot to expose a tiny gap, so that water vapor will not directly drip onto the steamed eggs
9.
Steam the stewed egg for 10-12 minutes, and take it out when time is up. The soft and tenderness of the stewed egg will be the best. Add shallots, sesame oil, light soy sauce, etc. before eating
