Steamed egg with shrimp and tamako tofu / "Steaming" Chinese New Year's Eve rice fast dish

It is easy to operate and has high appearance, which can not only make a high-protein nutritious breakfast on weekdays, but also oil-free and low-salt, tender and delicious; It can also be a "thriving" fast-handed dish with auspicious meaning in the Chinese New Year's Eve dinner.

Ingredients

Eggs 1-2

Shrimp 6-8

YuziTofu/TenderTofu 2/1 box

Salt Appropriateamount

Cookingwine,whitepepper,steamedfishsoysauce alittle/pickledshrimpwith

choppedgreenonion alittle/garnish

Cooking Instructions

First, marinate the shrimp with a little cooking wine, white pepper and steamed fish soy sauce (salt is also fine) to increase the freshness and remove the fishiness. Personally, I don't like the fishy smell of shrimp, and the shrimp will be pre-treated in this way when cooking;
Then add water to the steamer and boil, and you can prepare the custard...
Cut the jade tofu into slices of about 1 cm and arrange them along the edge of the plate, the plate should not be too deep, otherwise the shape of the tofu will not be revealed.
Beat the eggs with a little salt, and then add warm water at about 40 degrees Celsius (the egg mixture and water are about 1:1) and stir well.
Slowly pour the egg mixture into the plate, this step will be more delicate and less bubbles if it is sifted;
Cover with plastic wrap (plate) to prevent steam from dripping, put it in a steamer and steam for 9 minutes, then put the shrimp and a little chopped green onion on the table and steam for another 3 minutes.
Pour steamed fish soy sauce out of the pot and garnish with green onions.