Steamed Tofu With Egg Recipes

CHINESE STEAMED EGG 蒸水蛋

Steps:

• Prepare all ingredients needed.
• Crack three eggs into a large bowl.
• Lightly beat eggs and then slowly add in warm water.
• Add seasonings and mix well.
• Strain egg mixture into a shallow heatproof bowl.
• Cover with heatproof cling wrap.
• Gently place the bowl onto a prepared steamer.
• Steam over LOW HEAT for 10 minutes, or until set. And we're done!
• Meanwhile, fry minced garlic till golden brown in oil and set aside.
• Sprinkle chopped spring onions, fried garlic, light soy sauce over the egg custard and serve hot. Goes so well with hot steamed rice. As always, ENJOY!

STEAMED TOFU WITH SALTED EGG

Steps:

• Steam salted egg yolks until cooked. Mash it while it's hot.
• Mix egg with seasoning A. Next add in the mashed salted egg yolk. Mix well.
• Place soft tofu onto a steaming plate. Pour the egg mixture above over it.
• Steam using high heat until cooked, about 8 minutes.
• Heat up oil separately, sauté chopped garlic until fragrant. Add in minced meat, stir fry until aromatic. Then add seasoning B and stir well.
• Pour the meat mixture over steamed tofu. Garnish with chopped spring onion and fried shallots.
• Serve hot with rice.

STEAMED TOFU WITH EGG

Steps:

• 1. Cut up the tofu into chunks and put into a dish suitable for steaming.
• 2. Mix the beaten egg and seasoning ingredients with the tofu chunks.
• 3. Remove the egg white from the salted egg and leave the egg yolk. Chop this egg yolk into pieces and spread over the top of the tofu mixture.
• 4. Make a slit down the length of the red chilli. Slice the chilli in a tangential fashion after removing the stalk and seeds. Spread chilli over the top of the tofu mixture.
• 5. Steam for 10 minutes.
• 6. Scatter chopped spring onion over the steamed tofu.

TOFU WITH STEAMED EGG

Steps:

• Carefully lay the tofu in a stepped circle around the inside of a round baking dish, approximately 20cm/8in diameter and 4cm/1½in deep, so each piece overlaps with the next.
• Combine the eggs, salt and 4 tablespoons of water in a mixing bowl and mix together gently, taking care to create as few bubbles as possible. If bubbles do form, fold a piece of kitchen paper into four to form a thick pad and carefully brush them off the top of the egg to remove as many as possible. Once smooth, add the oil to the mixture and stir gently. Carefully pour into the dish, completely covering the tofu.
• Put the sliced spring onion in a bowl of ice cold water, this will help to give it a crunchy texture. Set aside.
• Fill a wok with boiling water, at least one-third-to-halfway up the sides. Carefully put the dish of eggs and tofu into the steamer basket and cover with the lid. Place the steamer basket directly on top of the wok and steam on a medium-low heat (on a rolling boil) for 15-20 minutes. The texture of the egg should be similar to a panna cotta or thin, wobbly jelly and consistent across the whole surface area. If it seems a little watery in the middle, steam for another couple of minutes.
• Mix the soy sauce with the sugar until the sugar has fully dissolved. Drain the spring onion and scatter over the egg, then pour the sweetened soy sauce on top to serve.