Home-made Beancurd


500 ml soya bean milk (non-sweetened)
1/2 tsp salt
5 eggs
1 tbsp cornflour
22cm square tray


Line the tray with cellophane paper. Combine soya bean milk, salt and eggs, and beat lightly (make sure there are no bubbles).

Strain the mixture through a fine sieve into the prepared tray. Ensure there are no traces of egg white residue. Bring water to the boil in a steamer. Once the water boils, reduce the heat to low and place the tray in the steamer.

Steam for 20 minutes until the beancurd is set and cooked. Remove and leave to cool.

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