Ingredients
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250g tofu
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about 50g eggs
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80g water
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9 shrimps
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1 chives
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1 tablespoon seasoned soy sauce for seafood
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1g salt
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1 teaspoon sesame oil
Directions
Tip:
- 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.
Steps
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1
Done
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Cut tofu into small pieces. Slice scallions. And beat eggs into a bowl. |
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2
Done
|
Rub shrimps with a teaspoon of salt, then rinse with water. Drain. Add a tablespoon of cornstarch and mix well. Set aside. |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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When steaming process (step 4) is done, put marinated shrimps on tofu. Steam for another 2 minutes. |
