1. Jade tofu
2. Peel the shrimp and remove the shrimp line, wash it, use a kitchen paper towel to absorb the moisture, and then divide the shrimp into two for use.
3. Cut the jade tofu into a thickness of about two centimeters, and place the sliced shrimp on the jade tofu in order.
4. Put the water in the pot and bring to a boil. Put the plate in the pot and steam. Wait for the shrimps to change color and steam for half a minute.
5. In a separate pot, add the steamed jade tofu soup, pour in the water starch and bring to a boil, put an appropriate amount of salt, and pour the cooked rice paste on top of the shrimp jade tofu.
6. Cut the cucumber into thin slices and place them on the side of the plate; cut the cucumber skin into ten small cubes and place them on the shrimp for decoration.
7. Finished picture
Tips:My family has less oil, less salt, and no MSG. If you like salty ones, you need to sprinkle a small amount of salt on the jade tofu. Shrimp is a sea prawn, which has a bit salty taste, so I didn’t put salt in it. You can also put some appropriately when thickening Oil, leftovers leftover from jade tofu, don’t waste some seaweed to make soup.
