How to make healthy mushroom tofu

Although there are many restaurants outside, if you look closely, you will find that there are only these types: malatang, dumplings, hot pot, and stir-fried dishes. Perhaps, the dishes in these restaurants taste a lot of "flavor", but most of it is due to the seasoning. You can do better at home if you want. Well, now let me introduce to you the homemade healthy mushroom tofu method

1.12 Soak the soybeans the night before. Although today’s soymilk machines say that the beans don’t need to be soaked in advance, I still soak them.

2.21 The next day, use a soy milk maker to make soy milk. The amount of soy milk I use is determined according to the amount of eggs. The ratio of soy milk to eggs is 1:1.

3.12 I used 5 eggs and weighed them after beating them and they were 270 grams.

4.21 Beat the eggs, pour the cooled soy milk into the egg liquid, add some salt and mix well.

5. Pour the egg soy milk into a deeper plate. A square container would be better.

6. Steam for 8 minutes after the water boils, and cut into pieces after cooling slightly.

7. Brush some oil on the non-stick pan.

8. Fry the tofu until both sides are slightly colored.

9. Wash the mushrooms.

10. Chop into small pieces.

11. Put a small amount of oil in the pot, pour in the mushrooms and stir-fry, add appropriate amount of light soy sauce, salt, pepper powder, pepper powder, chicken essence, and finally add water starch and stir-fry for a while before serving.

12. Shiitake mushroom sauce smells so good even though it’s served alone.

13. Even without the sauce, it is still golden and very tempting.

14. Of course, it will taste even better if you pour mushroom juice on it.

If you want to eat well, ingredients are very important. Today, the editor will introduce to you how to choose ingredients for making homemade healthy mushroom tofu. You must pay attention to the method. If you are interested, go home and buy the ingredients to try making it.