Shrimp and Tofu Stewed Egg

Name: Shrimp and Tofu Stewed Egg
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 300g Soft tofu; 10 shrimp; 1 tablespoon Cooking Wine; a little salt; 1 tablespoon Maggi Umami Juice; a little chopped green onion; A few drops sesame oil

by Mother Maizi

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Today, our shrimp stewed egg has one more ingredient, and that is soft tofu. Tofu is rich in nutrients and rich in protein, and tofu protein is a complete protein. It not only contains 8 kinds of amino acids necessary for the human body, but its proportion is also close to the human body's needs, and its nutritional value is high. The various minerals contained in tofu can supplement calcium, prevent osteoporosis caused by calcium deficiency, and promote bone development, which is extremely beneficial to the bone growth of children and the elderly. So tofu, eggs, and shrimp are all nutritious ingredients, and the three are a perfect match. "

Ingredients

2 pcs Egg
300g Soft Tofu
10 Shrimp
1 tablespoon Cooking Wine
a little Salt
1 tablespoon Maggi Umami Juice
a little Chopped Green Onion
A few drops Sesame Oil

Shrimp and Tofu Stewed Egg

1. Cut the tofu into small pieces and put it on the plate.

2. Beat the eggs into a bowl, add some cooking wine and salt.

3. After whipping evenly, add clean water according to the ratio of egg liquid to water 1:2, and stir evenly.

4. Strain the egg liquid into the tofu dish.

5. Cover with plastic wrap and put it in a pot of boiling water.

6. This is steamed for 6 minutes, and the shrimps are placed on the fast-curing egg liquid.

7. Steam again for 3 minutes, turn off the heat, and simmer for a while.

8. Sprinkle with chopped green onions and drizzle with Maggi umami sauce or light soy sauce.

9. Finally, top with sesame oil.

10. carry out.

Tips:
Tofu can not be eaten with foods high in oxalic acid, such as spinach, bamboo shoots, amaranth, water chestnut, etc. Tofu contains more calcium. Calcium and oxalic acid can produce insoluble or incompatible calcium oxalate, which affects the absorption of calcium.