Japanese-style steamed eggs with tofu

Cooking Instructions

1. 3 pieces of Japanese-style tofu

   

2. Three eggs

   

3. Cut open the bag of tofu and remove the tofu.

   

4. Cut into 1 cm thick tofu rounds.

   

5. Arrange them all on a plate in a circle.

   

6. Crack the eggs into a bowl and add a little oil.

   

7. Add a pinch of salt and beat the eggs.

   

8. Then add a carton of 250ml of pure milk.

   

9. Whipped like this.

   

10. Pour the milk and egg mixture into a plate and put it in the drawer over high heat.

    

11. Cover a plate of about the same size, leaving a gap. Steam over high heat for 10 minutes.

    

12. After 10 minutes, open the lid and sprinkle with a little chopped green onion. At this time, the eggs are not yet steamed, cover the plate and lid, and continue to steam for 4-5 minutes. Remove heat and simmer for 5 minutes.

    

13. The tender and smooth tofu steamed egg is out of the pot.

    

14. Drizzle with an appropriate amount of seafood soy sauce or steamed fish soy sauce and you're good to go.