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Winter is a great season for warm, hearty food. It is always comforting to me when I am sitting around and hearing the zizi sound of boiling food. I love to share one of my favorite ways to make egg tofu: pan-fry it first, then braise it with minced pork.

The main role of this recipe is Japanese tofu, also known as egg tofu or tamago tofu, not regular tofu. It has a silky-smooth, delicate texture that’s softer and more tender than regular tofu, with a custard-like consistency. You may find it tastes like pudding. When combined with crispy, aromatic fried minced pork, can you imagine the texture contrast between the two?

Ingredients

It is a humble home-cooked dish with egg tofu as the main ingredient. I also match with 30% fat minced pork. Golden needle mushroom is my favorite bottom ingredient for all simmer dishes. You can replace it with any vegetables, such as broccoli, Chinese broccoli, zucchini, or pumpkin.

Prepare Egg Tofu

Egg tofu usually comes in a plastic tube because it’s so fragile. Don’t peel the packaging off! Instead, slice it right through the middle—plastic and all. Then, gently squeeze both ends, and the tofu will slide right out. Then slice it into thick rounds.

Step by step

Cut the egg tofu into small pieces and then coat with cornstarch. Since egg tofu is super fragile and jiggly, adding a bit of cornstarch can help prevent it from breaking apart.

Heat a pan and add cooking oil. Fry the tofu until slightly crispy and brown. Transfer out.

Add minced pork with left oil. Fry until the pork becomes completely golden brown, then add ginger, garlic and scallion whites.

Add light soy sauce, sugar, salt, white pepper and oyster sauce. Combine well.

Place some mushrooms or any other vegetables you want in the serving pot, add the pan-fried tofu first, and then top with minced pork.

Add ½ cup of water, cover and simmer for 3 minutes. Sprinkle some chopped scallions and Thai chili pepper before serving.

Egg Tofu with Minced Pork

a super delicous egg tofu with minced pork

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5 from 1 vote

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Ingredients

• 3 pieces egg tofu
• 3 tbsp. cornstarch
• 3 tbsp. cooking oil
• 2 cups minced pork
• 1 tsp. ginger chopped
• 3 garlic cloves chopped
• 2 tbsp. scallions chopped
• 1 tbsp. scallion whites chopped
• 2 fresh Thai chili pepper cut into circle
• 1 tbsp. oyster sauce
• 2 tbsp. light soy sauce use in 2 batches
• 1 tsp. sugar
• ⅛ tsp. salt
• ⅛ tsp. white pepper
• 3.6 ounces enoki mushrooms or any mushroom
• ½ cup water

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Instructions

• Cut the egg tofu into small pieces and then coat with cornstarch. Since egg tofu is super fragile and jiggly, adding a bit of cornstarch can help prevent it from breaking apart.
• Add minced pork with left oil. Fry until the pork becomes completely golden brown, then add ginger, garlic and scallion whites.
• Add light soy sauce, sugar, salt, white pepper and oyster sauce. Combine well.
• Place some mushrooms or any other vegetables you want in the serving pot, add half of the minced pork, then the pan-fried tofu, and finally the remaining minced pork.
• Add 1/2 cup of water, cover, and simmer for 3 minutes. Sprinkle some chopped scallions and Thai chili pepper before serving.

Video

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Loe allikast edasi

[gtranslate]

I’ll get you something totally new to enjoy your boba pearls – steamed milk pudding with boba pearls. It’s a lovely dessert for boba lovers.

There is something deeply comforting for me about a bowl of steamed milk pudding. I love the melt-in-the-mouth texture. Today’s version is dressed up with boba pearls. You can taste the smooth, sweet egg-and-milk pudding with chewy boba pearls made from tapioca starch. This experience is totally different from a milk boba tea. It tastes like our steamed egg pudding but with a sweet vibe.

Cook tips

• Slow fire for brown sugar– When caramelizing, always use the lowest heat setting to avoid burning it.
• Let the milk cool completely before adding eggs. After adding the milk, make sure it has fully cooled down before mixing in the egg mixture. Also, adding a little squeeze of lemon juice while beating the eggs helps to remove the raw egg smell.
• Always strain the mixture – so you can get an incredibly silky, smooth pudding texture.

Step by Step

To cook the boba pearls

• Bring a large pot of water (Recommend 10 times in volume) to a rolling boil.
• Add the tapioca pearls to the boiling water. Stir the tapioca pearls gently to prevent them from sticking together. Cook for 20 minutes or 5 minutes for quick boba pearls on medium heat.
• Turn off the fire and cover the lid; set aside for another 20 or 5 minutes, as required by the package.
• Then remove the excess water, add the remaining sugar and a very small pinch of salt. Cook until the sugar is completely dissolved.

To make the Pudding

• Add 30g of brown sugar with 1 tablespoon of water. Heat over a low fire until the sugar melts.
• Then add 1 cup of milk. Mix well. Set aside to cool down completely.
• Beat the egg with a squeeze of lemon juice.
• Slowly pour the egg mixture into the milk while stirring continuously.
• Strain twice through a sieve to remove any pulp and get a smoother texture. Pour into a bowl, then cover with a lid, aluminum foil, or a plate, just like me. Once the water boils, steam for 10 minutes, then turn off the heat and let it sit (covered) for another 5 minutes.

Assemble

Top with cooked boba pearls and serve warm.

Steamed Milk Pudding with Boba Pearls

Melt in mouth steamed milk pudding with boba pearls

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5 from 2 votes

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Ingredients

Boba pearls

• 1 cup tapioca pearls boba
• 2 tbsp. brown sugar for boba
• 1/8 tsp. salt for boba
• Large pot of water

Pudding

• 2 tbsp. brown sugar
• 1 tbsp. water
• 1 cup milk
• 2 eggs
• lemon juice

ul.wprm-advanced-list-7867 li:before {background-color: #000000;color: #ffffff;width: 18px;height: 18px;font-size: 12px;line-height: 12px;}

Instructions

To cook the boba pearls

• Bring a large pot of water (Recommend 10 times in volume) to a rolling boil.
• Add the tapioca pearls to the boiling water. Stir the tapioca pearls gently to prevent them from sticking together. Cook for 20 minutes or 5 minutes for quick boba pearls on medium heat.
• Turn off the fire and cover the lid; set aside for another 20 or 5 minutes, as required by the package.
• Then remove the excess water, add the remaining sugar and a very small pinch of salt. Cook until the sugar is completely dissolved. Set aside.

To make the Pudding

• Add of brown sugar with 1 tablespoon of water. Heat over a low fire until the sugar melts.
• Then add 1 cup of milk. Mix well. Set aside to cool down completely.
• Prepare a slight bow, crack two eggs with a squeeze of lemon juice.
• Slowly pour the egg mixture into the milk while stirring continuously.
• Strain twice through a sieve to remove any pulp and get a smoother texture. Pour into a bowl, then cover with a lid or aluminum foil or use a small plate like me. Once the water boils, steam for 10 minutes, then turn off the heat and let it sit (covered) for another 5 minutes.

Video

[embedded content][embedded content]

Loe allikast edasi