Steamed egg with tama tofu and shrimp

A dish that quickly handles hands and reduces fat, it is also very suitable for the elderly and children.

Ingredients

Japanesetofu 2 pieces

Egg 1 piece

Shrimp 10 pieces

Steamedfishsoysauce 1 spoon

Cookingoil 1 spoon

shallot 1 piece

Salt alittle

Peel the shrimp into shrimp, add a little salt and cooking wine and mix well to remove the fishy taste. I use the base of the shrimp.
Japanese tofu (also called tamago tofu) is cut into slightly thicker, uniform slices, arranged in a circle on a plate, and the leftovers are chopped and placed in the middle so that they are not wasted.
Beat an egg and stir well with 1.5 times the hot water. It's about a bowl of eating at home that is close to a bowl.
Sift the tofu on a plate, cover with high-temperature plastic wrap or buckle a plate on top, and steam for 8-10 minutes.
When it's time to take it out and put it on the prawns.
Continue to steam for two or three minutes before taking it out.
Arrange with shredded green onions/chopped green onions, pour a teaspoon of hot oil, and pour in steamed fish soy sauce/light soy sauce.
Melts in your mouth and is so tender!