Yes, it is made of eggs
Introduction to Japanese tofu:
Japanese tofu is also called egg tofu, tamagoyaki tofu, and egg yujing, although the texture is similar to tofu , but does not contain any legume ingredients. It uses eggs as the main raw material, supplemented by pure water, plant protein, natural seasonings, etc., and is refined through a scientific formula. It has the smoothness and tenderness of tofu and the delicious fragrance of eggs. It is high-quality, delicious, nutritious, healthy and Convenience and value for money enjoy a strong reputation among consumers. Choose different flavor seasonings, and you can also produce a variety of flavors such as numbing, spicy, sour, sweet, etc.
At first, Japanese tofu only appeared as a specialty dish in some high-end restaurants. Because it is environmentally friendly, healthy, tastes good, and is easy to make, it caters to the eating habits of the Chinese people and gradually becomes popular among ordinary people. in life.
Nutritional analysis of Japanese tofu:
"Japanese tofu" is scientifically formulated by extracting active ingredients from eggs and natural land plants, adding some other edible supplements. After adding water and boiling, it will automatically condense into "Japanese tofu". It is as white and crystal clear as fat. It is rich in nutrients, has a crisp taste, and has an attractive aroma. It tastes sweet and satisfying after eating. It is suitable for all seasons. It is the perfect snack category and can be paired with wine. , suitable for all kinds of food.
Patented technology for making tofu and equipment
1. (Instant) Xian Ning Tofu and its preparation process
2. Packed egg tofu
3. Colored health-care ready-to-eat tofu and its production method
4. Manufacturing equipment and method for long-term preservation of functional tofu
5. Pure tofu bamboo food and its preparation process
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6. Processing method of crispy tofu
7. Production method of crispy tofu
8. Production method of crispy tofu
9. Bag type Fried tofu puffs
10. Egg tofu (Japanese tofu)
11. Canned egg tofu and its preparation method
12. Production of egg-flavored tofu Technology
13. Production method of canned tofu
14. Slow and controlled release preparation of tofu fruit ingredients
15. Processing method of tofu food
16. Manufacturing methods of soy milk and tofu
17. Soy milk, packaged soy milk and production methods thereof, and methods of producing tofu using the same
18. Silken tofu with dregs and its production Technology
19. Polypeptide tofu
20. Multi-flavor tofu and its production method
21. Multi-flavor lactone tofu and its production method
22. Preparation method of multi-color and multi-nutritional tofu
23. Instant tofu and its production method
24. Instant tofu products
25. Tofu Maid tofu and its production method
26. Compound tofu
27. New technology for making tofu with compound plant protein
28. Production of calcium-rich spicy tofu sauce Method
29. Selenium-rich tofu fruit
30. Preservation method of dried tofu
Japanese tofu
Ingredients:
< p>Two packs of Japanese tofu, some green vegetables, salt, and chicken essence.Steps:
1. Cut the Japanese tofu in the middle, pour it out and cut it into 1cm long segments for later use. Wash the baby greens and set aside.
2. Add oil to the hot pan, you can add a little more. When it's 70 to 80% hot, put the Japanese tofu in and be careful of the oil that splashes out!
3. Gently use a shovel (because Japanese tofu is very easy to break) to spread the tofu evenly, sprinkle some fine salt on it, and let it fry for a while.
4. On the other side, blanch the green vegetables in boiling water until they are cooked, but don’t discolor them. After blanching, place them in order around the plate (for decoration, of course, they can also be eaten).
5. Gently turn the tofu over with a spatula and continue frying. Turn the tofu over every once in a while, so that both sides of the tofu will have the same color and look better.
6. Fry until the color turns golden brown, add some chicken essence and it is ready to serve. Place in the center of the baby greens.
Just like that, you have a beautiful and delicious dish. You can also skip the step of adding salt in the front and add some soy sauce at the end.