- 250g tofu
- about 50g eggs
- 80g water
- 9 shrimps
- 1 chives
- 1 tablespoon seasoned soy sauce for seafood
- 1g salt
- 1 teaspoon sesame oil
- 1 egg (about 50g) +250g tofu is the best proportion. If add more tofu, you should add more eggs as well. The purpose is to prevent excess water after steaming.
- Don’t cut the tofu into too large chunks, so that it can release water evenly when steamed.
- If you want to make the food as the recipe picture, simply put the tofu in the middle of the plate, and then pour the egg mixture.
Cut tofu into small pieces. Slice scallions. And beat eggs into a bowl.
Rub shrimps with a teaspoon of salt, then rinse with water. Drain. Add a tablespoon of cornstarch and mix well. Set aside.
Put tofu in the fridge for about 30 minutes. Excess water in tofu will come out. Remove excess water. Put tofu in the middle of a deep plate.
Beat egg in a bowl. Add 1g salt to eggs and stir well. Add 80-100g water or cold chicken soup (eggs about 50g, normally the water should twice as much as the egg liquid). Stir well and filter the egg liquid with a sieve. Remove bubbles and pour the egg mixture on the tofu. Steam for 8-10 minutes over medium heat.
During steaming, make a super simple sauce. 1 tablespoon seasoned seafood soy sauce, 1 tablespoon cold water or cold chicken soup, 1 teaspoon sesame oil, and stir well.
When steaming process (step 4) is done, put marinated shrimps on tofu. Steam for another 2 minutes.