Steamed egg custard with fatty tofu

The state of inner fat tofu is super similar to egg custard, and steaming with egg liquid is also a dish, sprinkle some shrimp skin in the egg liquid when steaming, or put a few shrimp when the egg liquid is about to solidify, you can also put a few fresh shellfish or sea cucumber slices, delicious and nutritious The picture above is the previous egg custard picture~ It should be good to change to jade tofu

Ingredients

Lactonetofu 1/3 box

Eggs 3

shrimp 3

Seacucumberslices alittle

Salt alittle

lightsoysauce appropriateamount

sesameoil alittle

coolwhiteopen appropriateamount

greenonionandcoriander alittle

Cooking Instructions

1/3 box of fat tofu + 3 shrimps + a little sea cucumber slices + 3 eggs
Beat the eggs and stir well, then add salt and stir well
Add an appropriate amount of cool and white and stir well
Strain the egg mixture
Poured on the inner fat tofu, it felt like three eggs were too much, and the tofu was completely submerged
Place in a pot of boiling water and cover with a lid
Cover the pot again and time for 15 minutes
When the egg liquid is almost set, add the shrimp and sea cucumber slices, and simmer for another 5 minutes when the steamed egg custard is ready
The shrimp and sea cucumber slices were left early, causing the sinking to completely surface
Light soy sauce + cool white boil + sesame oil + chopped shallots + coriander pour into the egg custard
Spoon a few large pieces
Silly can't tell the difference between the inner fat tofu and the egg custard, there are shrimp and sea cucumber slices, the taste is delicious and chewy, if it is fresh shellfish, the umami will be more prominent
The custard is still very tender and delicious!