Steamed !️ !️ eggs with shrimp and tofu [Mofei Steaming Stew]

Cooking Instructions

1. To prepare the ingredients, Japanese tofu is also called egg tofu, which is very tender, and the shrimp is peeled and the shrimp line is washed.

   

2. Japanese tofu is cut into thick slices of about 7 mm and arranged around the plate, and I used 3 Japanese tofu sticks on an 8-inch deep plate, and the amount can be increased or decreased according to my preference.

   

3. Stir 2 eggs with 1 gram of salt, add 120ml of warm water and stir (stir while adding water), stir well, pass through a sieve, filter out the foam, and then pour the egg mixture into a plate.

   

4. Add half a pot of water to the Mofei Steaming Saucepan, put the juice tray and the steaming tray, and then put the steamed egg tray in place.

   

5. Cover the pot and steam for 10 minutes on the quick steaming mode.

   

6. The steam in the stew is really fast, the steam is out in 8 seconds, and the steamed food does not need to wait for the whole pot of water to boil, which is very time-saving, and the sealing is good, no steam leakage and no water spray.

   

7. Blanch the shrimp in boiling water at this time.

   

8. Because the condensation does not drip onto the egg mixture, the steamed egg is very delicate and smooth. Arrange the blanched shrimp and pour 20ml of steamed fish soy sauce evenly with a spoon.

   

9. Sprinkle with chopped green onions and pour a spoonful of hot oil on top of the chopped green onions to bring out the aroma.

   

10. The taste is super tender and smooth~