Cook: Bean Curd Fry Eggs - 豆腐炒蛋

Simple and non-expensive ingredient: 2 Eggs, 1 box of bean curd (水豆腐）
Tips: Please do not use bean curd made by eggs.


Slice the bean curd into tiny pieces.


The eggs and bean curd are ready in action.


yeah.. stir it with action !! [ opps, remember to apply some salt and pepper ]


Pour into non-sticky pan and cook with gentle heat. Tips: When it is almost cooked, put bit of soya soyce!


Ready to serve !!!

Tips:
- Serve with hot and you will taste the wonderful taste.
- Do you know bean curd is having the same source of vitamins as fish ? It contains high protein..
- Bean curd is relatively high in protein, about 10.7% for firm tofu and 5.3% for soft "silken" tofu with about 2% and 1% fat respectively as a percentage of weight

History of Bean Curd (Tofu/豆腐)
Tofu was invented in northern China around 164 BC by Lord Liu An, a Han Dynasty prince. Although this is possible, the paucity of concrete information about this period makes it difficult to conclusively determine whether Liu An invented the method for making tofu. Furthermore, in Chinese history, important inventions were often attributed to important leaders and figures of the time.[25] In 1960, a stone mural unearthed from an Eastern Han dynasty tomb provided support for the theory of Han origin of tofu, however some scholars maintained that the tofu in Han dynasty was rudimentary, and lacked the firmness and taste of real tofu.

Another theory states that the production method for tofu was discovered accidentally when a slurry of boiled, ground soybeans was mixed with impure sea salt. Such sea salt would likely have contained calcium and magnesium salts, allowing the soy mixture to curdle and produce a tofu-like gel. This may have possibly been the way that tofu was discovered, since soy milk has been eaten as a savory soup in ancient as well as modern times. Its technical plausibility notwithstanding, there is little evidence to prove or disprove that tofu production originated in this way.

The last group of theories maintains that the ancient Chinese learned the method for the curdling of soy milk by emulating the milk curdling techniques of the Mongolians or East Indians. For, despite their advancement, no technology or knowledge of culturing and processing milk products existed within ancient Chinese society. (They did not seek such technology, probably because of the Confucian taboo on fermented dairy products and other so-called "barbarian foodstuffs".) The primary evidence for this theory lies with the etymological similarity between the Chinese term for Mongolian fermented milk (rufu, which literally means "milk curdled") and the term doufu ("beans curdled") or tofu. Although intriguing and possible, there is no evidence to substantiate this theory beyond the point of academic speculation.
* wikipedia