# 豆腐切成小丁，加3个鸡蛋，不炒不炸不炖，孩子一顿能多吃2碗饭

Source: https://www.youtube.com/watch?v=WRwsEtE3ViQ
Recap page: https://rapidrecap.app/video/WRwsEtE3ViQ
Generated: 2026-01-25T22:31:25.474+00:00

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## Quick Overview

The video demonstrates how to prepare a smooth, Q-elastic steamed egg custard layered with a savory minced meat and vegetable topping, resulting in a dish nutritious enough for the elderly and children to eat multiple bowls of rice.

**Key Points:**
- The recipe creates a smooth, non-honeycombed steamed egg custard by using a 1:1.5 ratio of egg to water (approximately 3 eggs to 250ml water).
- The custard mixture is steamed for about 20 minutes over low heat after the water boils, with the bowl covered by a plate or lid to prevent condensation drips.
- The topping involves stir-frying 250g of minced pork until browned and dry, then adding minced ginger and scallions until fragrant.
- Carrots are diced finely and added to the meat mixture, cooked for one minute, followed by adding water and simmering for two minutes.
- The sauce is thickened using a bowl of starch slurry until it reaches a viscous consistency before being turned off the heat.
- The cooked topping is spooned over the steamed tofu-egg custard, and the dish is garnished with chopped scallions.
- The final dish is highlighted as being very smooth, Q-elastic, flavorful, and highly nutritious due to the combination of vegetables, meat, and tofu product.

![Screenshot at 0:05: The initial preparation stage showing a block of tofu on a black plate alongside three raw eggs, setting up the main ingredients for the steamed custard base.](https://ss.rapidrecap.app/screens/WRwsEtE3ViQ/00-00-05.jpg)

**Context:** This video tutorial presents a simple cooking method for making a savory steamed egg custard combined with a rich topping made from minced pork and diced carrots. The host emphasizes techniques to achieve a very smooth texture for the custard and a flavorful sauce for the topping, aiming for a dish that is appealing and nutritious for all ages, especially the elderly and children.

## Detailed Analysis

The video instructs viewers on making a steamed egg custard topped with a savory meat sauce. First, the egg custard base is prepared by dicing tofu into small cubes (approximately 1cm thick strips, then diced) and setting aside. Three eggs are cracked into a bowl, seasoned with salt and chicken essence (MSG), and whisked thoroughly. Water is added to the eggs at a 1:1.5 ratio (about 250ml water to eggs) and whisked again until completely smooth, ensuring a soft texture without air holes. This mixture is poured into a decorative bowl, covered with a plate or lid to prevent condensation, and then steamed. The steaming process involves bringing the water to a boil over high heat, then reducing to low heat to steam for about 20 minutes. Simultaneously, the topping is prepared by stir-frying 250g of minced pork in a hot wok with oil until the color changes and moisture evaporates. Minced ginger and scallion whites are added and stir-fried until fragrant. Diced carrots are added and cooked for one minute, followed by adding water and simmering for two minutes. The sauce is thickened with a bowl of starch slurry until sticky, then removed from heat. Once the custard is steamed, it is removed from the steamer. The savory meat and vegetable mixture is poured generously over the smooth steamed custard. The final dish is garnished with chopped scallion greens. The host notes that the resulting custard is exceptionally smooth and Q-elastic, and because it contains vegetables, meat, and a soy product (tofu), it is very nutritious and suitable for the elderly and children.

### Tofu Custard Preparation

- Tofu is diced into small cubes
- Three eggs are seasoned with salt and MSG, then whisked
- Water is added at a 1:1.5 ratio (approx. 250ml water to eggs) and mixed thoroughly
- Mixture is poured into a bowl, covered with a plate/lid, and steamed for 20 minutes on low heat after boiling.

### Meat Topping Preparation

- 250g minced pork is stir-fried until browned and moisture is evaporated
- Minced ginger and scallion whites are added and sautéed for fragrance
- Diced carrots are added, stir-fried for one minute
- Water is added, simmered for two minutes
- Sauce is thickened with starch slurry until viscous.

### Assembly and Finish

- The cooked meat sauce is poured over the steamed egg custard
- The dish is garnished with chopped scallion greens
- The resulting dish is smooth, Q-elastic, and highly nutritious.

![Screenshot at 0:05: A block of tofu is presented alongside three eggs, indicating the core ingredients for the steamed custard base.](https://ss.rapidrecap.app/screens/WRwsEtE3ViQ/00-00-05.jpg)
![Screenshot at 0:31: Three eggs are cracked into a bowl and seasoned with salt and chicken essence \(MSG\) before being whisked with water.](https://ss.rapidrecap.app/screens/WRwsEtE3ViQ/00-00-31.jpg)
![Screenshot at 1:01: The egg and tofu mixture in the bowl is placed into a steamer rack, covered with a lid/plate to prevent water dripping.](https://ss.rapidrecap.app/screens/WRwsEtE3ViQ/00-01-01.jpg)
![Screenshot at 1:54: Minced pork is added to a hot, oiled wok and stir-fried until the color changes and water is released.](https://ss.rapidrecap.app/screens/WRwsEtE3ViQ/00-01-54.jpg)
![Screenshot at 2:50: The finished savory meat and vegetable topping is carefully spooned over the smooth, pale yellow steamed tofu-egg custard.](https://ss.rapidrecap.app/screens/WRwsEtE3ViQ/00-02-50.jpg)