Fresh eyebrows! Salted egg yolk fresh shrimp tofu|Cook a pot in cold weather, warm the stomach and comfort

Cooking Instructions

1. Prepare the ingredients you need:

   

2. Remove the head and shell of the fresh shrimp, pick out the shrimp line ~
   don't throw the shrimp head and shrimp shell, it will be used to cook the broth ✔ later

   

3. Shrimp are marinated in rice wine, salt, and black pepper~

   

4. 4 salted egg yolks crushed, and I also used 1 salty egg white

   

5. Cut the tender tofu into small pieces; Cut the mushrooms into small pieces;
   Prepare some peas and chopped green onions, and garnish them with a little green

   

6. Pour oil into a wok, add ginger slices and green onions to stir-fry until fragrant, add shrimp heads and shells, and stir-fry until the shrimp heads and shells are dry and slightly burnt

   

7. Pour in 1 large bowl of hot water and bring to a boil over high heat, turn to medium-low heat and cook for 10 minutes to fully bring out the umami of the shrimp head and shell

   

8. Finally, take out the shrimp head and shrimp shell and discard it to get a bowl of fresh shrimp broth ☑️

   

9. Put 1 tablespoon of oil in a wok, add the salted egg yolk and stir-fry until fragrant

   

10. Add the shrimp stock and bring to a boil

    

11. Add tofu, white mushrooms, salty egg whites (1 piece), peas and cook for 2-3 minutes~

    

12. Add the shrimp and cook until browned, add salt and pepper to taste
    (the saltiness of salted eggs is different, the amount of salt needs to be adjusted as appropriate)

    

13. Pour in the water starch to thicken and stir gently until the soup is thick

    

14. Sprinkle a spoonful of chopped green onion before removing from the pan to add to the aroma ✌️

    

15. A warm pot is ready to serve

    

16. Invincible and delicious, it is a must with rice