The method of steaming shrimp, tofu, and eggs in water

Health benefits

Eggs: Nourishing Blood

Ingredients and materials

1 egg

250 grams of lactone tofu

80g of warm water

8-10 shrimp

1 teaspoon corn starch

1 scallion

1 tablespoon steamed fish and soy sauce

1 gram of salt

1 teaspoon sesame oil

1 tablespoon broth or cold white soup

The method of steaming shrimp, tofu, and eggs in water

1. Take out the lactone tofu, cut it into small cubes, and place it in a large bowl. Then, place it in the refrigerator and let it stand for half an hour to allow excess moisture to seep out of the tofu.

2. Add a teaspoon of salt to the shrimp and gently rub it, then rinse it with clean water and put it in a bowl. Add a small spoonful of cornstarch and mix well for later use.

3. Wash the scallions and cut them into small pieces. Crack the eggs into a bowl, add salt, and beat evenly.

4. In a small bowl, add steamed fish soy sauce, sesame oil, and a tablespoon of cold boiled or broth, stir well to make a seasoning sauce.

5. Add warm water to the egg mixture and stir evenly before sieving. The filter will isolate any excess bubbles, ensuring a smooth surface of the steamed egg custard.

6. Take out the tofu and pour out any excess water that seeps out. Then pour in the filtered egg mixture and wrap the bowl with plastic wrap to prevent water vapor from falling into the steamed egg custard. This way, the steamed egg custard will not be watery.

7. Boil water in a steamer, steam the egg custard over medium heat for 10-12 minutes, remove the plastic wrap, then place the shrimp on top of the egg custard and continue steaming for 2 minutes.

8. Before serving, pour in the seasoning sauce and sprinkle with an appropriate amount of chopped green onions.

9. A tender and delicious steamed egg with shrimp and tofu is ready!

Tips

Adding warm water to eggs can make the steamed egg custard tender and smooth, but it should not be added too much. Generally, 80-100 grams of warm water are added to one egg. Be sure to sieve the egg mixture, otherwise the surface of the bubbly egg custard will not be smooth. Wrap the egg custard with plastic wrap when steaming, and do not steam it over high heat, as it may cause the egg custard to appear honeycomb like and greatly reduce its taste.

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