Fat loss must-eat broccoli, shrimp, tofu steamed eggs

Cooking Instructions

1. Cut the broccoli into small florets, soak in salted water for 10 minutes, then rinse.
   Remove the head and shell of the shrimp, remove the shrimp line with the back open, or use the shrimp directly.

   

2. Put a few drops of oil and salt in the water, boil the broccoli and cook for two minutes.

   

3. Add the shrimp and cook for two minutes to change color.
   
   You can also cook the shrimp first, and then remove the head, shell, and shrimp line. That is, put cooking wine and ginger in the water, boil the water for 2-3 minutes, change color and remove it, and then process.

   

4. Rinse 2/3 box of lactone tofu with water, cut into small pieces and spread on the bottom of the bowl. If the bowl is smaller, half of a box of tofu will do. You don't need to cut it, just crush it with a spoon spoonful by spoon.

   

5. Beat the eggs, add a small half bowl of warm water and 1 teaspoon of salt and stir well, gently.
   Warm water can be poured in 4 times with half an eggshell, which is the amount of two eggs. The word salt is a small spoon of the spoon in the spice jar.

   

6. Pour the beaten egg mixture into the tofu, preferably through a sieve to remove the foam, which is more delicate. Then serve with broccoli and shrimp.

   

7. Cover with plastic wrap, poke a few holes with a toothpick, steam for 15 minutes on medium heat after the water boils, turn off the heat and simmer for 5 minutes, and the egg liquid is completely solidified.

   

8. Drizzle some light soy sauce and sesame oil to shine! Huge giant and tender! If you feel that the tofu at the bottom doesn't taste good, you can drizzle some light soy sauce when you reach the bottom.