玉子豆腐 (Japanese-Style Egg Tofu )
豆漿＋雞蛋，竟然可以變玉子豆腐😳 簡單到唔信，但真係超滑！ Only 2 ingredients = egg + soy milk 🥚 Silky, smooth, and so easy 材料（2–3人份） 雞蛋 4隻（約 250g） 無糖豆漿 450g 鹽 ¼ 茶匙 雞蛋加入鹽，輕輕打勻（避免打入過多空氣） 加入豆漿拌勻 耐熱容器鋪上牛油紙，並噴少許油（方便脫模） 將蛋漿過篩倒入容器（可令口感更細滑）如表面有氣泡，可用牙籤刺破或用火槍輕 蓋上錫紙 👉 蒸法一（蒸爐）： 100°C 蒸 20–25 分鐘至凝固 👉 蒸法二（明火隔水蒸）： 中細火蒸 18–20 分鐘，熄火後焗 5 分鐘 6️取出後淋上少許豉油或鰹魚汁，灑上蔥花即可享用 💡 小貼士 可熱食或冷食 蒸的時間需視乎厚度及比例略作調整 想更滑嫩 → 增加豆漿比例 • 想更結實 → 減少豆漿比例 Ingredients (Serves 2–3) 4 eggs (approx. 250g) 450g unsweetened soy milk ¼ tsp salt Method 1. Beat eggs with salt gently (avoid incorporating too much air) 2. Add soy milk and mix well 3. Line a heatproof container with baking paper and lightly oil it (for easy removal) 4. Strain the mixture into the container for a smoother texture 5. Remove bubbles with a toothpick or lightly torch the surface 6. Cover with foil and steam 👉 Method 1 (Steam oven): Steam at 100°C for 20–25 minutes until set 👉 Method 2 (Stovetop steaming): Steam over medium-low heat for 18–20 minutes, t...
