Tofu and egg custard
Overview
Egg custard has been a snack since I was a child. When I was a child, my mother would put a little shrimp in it every time she steamed it. It has a salty taste and is delicious. Later, after I graduated, I lived outside. Sometimes I didn’t know what to eat for breakfast, so I just had an egg and a bowl of water. When I got up, I put the egg custard in the pot and steamed it. After I washed up, the egg custard was ready. However, at that time, the steamed bags were often messed up, and the appearance was really unbearable to look at. Today's egg custard has some soft tofu and mushrooms sprinkled on top. It has a smooth and tender texture and is very suitable for breakfast. If the taste is stronger, you can sprinkle some fried minced meat on top to make it more delicious.
Tags
Ingredients
Steps
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Cut the tofu into thick slices and put it into a steaming custard container. Brush the container with a layer of oil first
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Beat the eggs, add appropriate amount of salt and chicken essence, add appropriate amount of warm water and mix well
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Skim off the floating residue (or filter it with a colander) and pour it into the container that just held the tofu
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Cover with plastic wrap, prick the edges with toothpicks, put in a steamer and steam for about 10 minutes
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After the eggs are set, add the mushrooms and steam for a few minutes
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After serving, sprinkle with chopped green onion
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Let’s eat
