Shrimp, Tofu and Egg Custard
1.
After the egg liquid is sieved, it will be more delicate and lubricated.
2.
Cover the bowl with plastic wrap, pierce a few small holes, put it in the steamer and steam for about 10 minutes, put the shrimp in the bowl, and steam for another 5 minutes.
3.
Shrimp head, peel, and prawn thread, leave half of the skin on the tail, and marinate with cooking wine for a while.
4.
Cut the tofu into slices, as thin as possible. Sprinkle 2 grams of salt evenly on top.
5.
Put 2 grams of salt in the egg.
6.
Add appropriate amount of warm water to the egg liquid to disperse, put the bowl of tofu underneath, and the sifted egg liquid flows into the bowl naturally.
7.
After the egg liquid is sieved, it will be more delicate and lubricated.
8.
Cover the bowl with plastic wrap, pierce a few small holes, put it in the steamer and steam for about 10 minutes, put the shrimp in the bowl, and steam for another 5 minutes.
9.
The egg tofu is soft and smooth, and the shrimp is delicious. You can start eating it by dropping sesame oil and low-salt soy sauce.
Tips:
1. Cover the bowl with plastic wrap to avoid dripping of water vapor.
2. Put the shrimp into the egg after solidification.
