Soybean is rich in nutrients such as protein, calcium, phosphorus, iron, carotene and soybean lecithin. The quality of protein is similar to that of protein in eggs and milk, and its content is much higher than that of meat and eggs. For example, compared with the quality of pork and eggs, the protein in soybeans is about twice that of pork and two and a half times that of eggs. Therefore, scientists call soybeans protein's warehouse, which is known as "the king of beans" and "the king of beans".
Improved steamed eggs ▲
If soybean is combined with eggs, its nutrition is far better than that of simple eggs, or even doubled. At the same time, because soybean is rich in calcium, regular consumption can also prevent human osteoporosis. The present diet pays attention to health, nutrition and variety. Then when we steam egg soup, we might as well add 1 to make an improved version of steamed eggs, which not only tastes smooth, but also doubles the nutrition and contains high calcium. So, how to do it specifically? The detailed production method will be shared below, I hope you will like it.
Improved steamed egg ingredients: 2 eggs, 1 handful of soybeans (about 50g).
Accessories: laver, coriander, soy sauce, starch, salt and vegetable oil.
Eggs and soybeans ▲
Production process:
1. First, wash the soybeans and soak them in warm water until they swell. It usually takes about three or four hours. Pour the soaked soybeans into the soymilk machine and add appropriate amount of water to make delicate soymilk.
Beat soybean milk ▲
2. Filter the beaten soybean milk with a fine sieve to remove the bean dregs. Note: this step cannot be omitted, otherwise tofu or custard will not taste delicate and smooth.
Filter bean dregs ▲
4. Pour the filtered soybean milk into a boiling pot to boil, and then put it aside for cooling.
Boiled soybean milk ▲
Tip: Soymilk can be cooled and reused, generally at a temperature that is not very hot, otherwise it will be poured directly into the egg liquid, and the egg liquid will become an egg flower.
5. First, clean the shells of two eggs, beat the egg liquid into a bowl, and fully break it up with chopsticks.
Stir the egg mixture ▲
Tip: Tofu brain made of whole eggs will be yellow in color. If you don't like it, you can take out the yolk and leave only the protein.
6. When the soybean milk is dry and warm, pour it into a bowl filled with egg liquid. Add the right amount of soybean milk and egg liquid. Two eggs can be roughly 400 ml of soybean milk. If you like to eat tender custard, then add more soy milk.
Pour the soybean milk into the egg mixture ▲
7. After pouring the soybean milk, stir it with chopsticks again, so that the egg liquid and soybean milk are evenly distributed, and then skim off the floating foam with a spoon, so that the steamed custard is more delicate.
Skim off the floating foam ▲
8. Cover the bowl with vegetables or high-temperature plastic wrap, put it in a steamer, time it after the water boils, steam on medium heat 15 minutes, turn off the fire, and then simmer for 5 minutes to open the lid.
Pot steaming
9. After five minutes, the improved custard will be ready.
Modified custard ▲
Egg custard can be eaten directly. You can also pour soup made of laver and sprinkle chopped coriander, which is a delicious improved version of bean curd. It tastes particularly fragrant and tender, and it is a very delicious and nutritious breakfast together with steamed bread, flower rolls and other staple foods.
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