Egg tofu soup for babies_How to make tofu egg soup for babies

Nowadays, many parents are worried about what to eat for their babies, so that in the end, there is no reasonable combination of food for their children. In fact, children do not need to eat the food at all. Too much food does not necessarily include meat in every meal. In fact, if the child's physical condition allows, it is also good to eat some egg and tofu soup, which is soft and sticky and helps digestion and absorption.

How to make baby tofu egg custard

Tofu and Egg Custard

Material

Ingredients: 1 piece of tofu, 1 egg

Accessories: salt, chopped green onion, white pepper

practice

1. Beat the eggs, add salt, chopped green onions and pepper and mix well.

2. Cut the tofu into small cubes and use a small spoon to dig holes. The dug-out parts can be used to make cold tofu. Don’t throw them away!

3. Add salt to the scooped tofu, blanch it in hot water and take it out.

4. Pour the egg liquid into the small holes in the tofu and steam for 3-5 minutes. You can sprinkle white pepper on it before serving.

Tips

Be especially careful when scooping tofu.

Egg Custard

Material

Ingredients: eggs, salt, water, oil, chopped green onion

practice

1. One fresh egg. Crack it into a bowl, mix it with a whisk, add a small amount of salt and mix well. The egg liquid will be thinner and yellower than before.

2. Now add water. Warm water is best. Cold water is not good, and hot water is even worse. It will turn into egg yolk drop soup when you pour it in.

3. Add a small amount of oyster sauce to the water, mix well, then add it into the egg liquid and mix well. Add a small amount of lard.

4. Boil a pot of water and place a steamer on it. The water must be boiled before placing the egg liquid on the steamer. Turn on low heat and make sure there is a gap in the lid, don't cover it tightly. The egg custard steamed in this way will definitely not have honeycomb holes and will not taste old.

After about 10-15 minutes, the egg custard should be almost ready. Sprinkle some chopped green onions (or meat sauce if you like), add a few drops of steamed fish soy sauce and you can enjoy it!

Egg Custard

Material

2 eggs

50-80g minced meat

2 shallots sliced ​​and fried into crispy slices (or 1 tbsp crispy slices)

2 tbsp soy sauce/light soy sauce (each brand of soy sauce has different saltiness, so you can increase or decrease it as needed)

1/4 tsp dark soy sauce (optional)

1 cup/250 ml water

practice

Add two eggs to 3/4 cup (about 200ml) of water and beat them. Do not beat them until they become foamy, just beat them slightly until smooth. Set aside to allow air bubbles to dissipate.

Reserve 1/4 cup of water in the cup for later use.

In another pan, use a little oil to sauté the sliced ​​shallots and minced meat. If you are using fried scallions, stir-fry the minced meat first, then add the fried scallions and stir-fry until fragrant, then turn off the heat.

Pour in the remaining 1/4 cup of water to cool it down, add 2 tbsp of soy sauce or dark soy sauce, and mix well. Pour the cooked minced meat and sauce into the mixed eggs and stir gently. Do not stir to create bubbles.

Pour boiling water into the pot, then turn to medium-low heat and steam for 10-12 minutes. Turn off the heat and simmer for 5 minutes before serving.

The steamed eggs are smooth and fragrant. When I was a child, my favorite thing to do was to take out the meat at the bottom of the egg custard and eat it.