Ingredients: 200g of tofu, 3 salted duck egg yolks, fresh shrimp 1 0g, 20g of animal oil, sesame oil 1 teaspoon, salt1teaspoon, and chicken essence 1/2 teaspoons. Practice: water tofu is cut into larger dices, salted duck egg yolk is cut into granules, and fresh shrimp is cut from the back; After the water is boiled, soak the tofu in water for a while, take it out and soak it in cold water; Drain the soaked tofu, mix in fresh shrimp, add salt, chicken essence, sesame oil and animal oil, sprinkle salted egg yolk on it, steam for 5 minutes and take it out.
Tip: Tofu is high in carbohydrates and protein, and it is a very good supplementary food for cereals. The absorption and digestibility of water tofu is above 95%. Two small pieces of tofu can meet a person's daily calcium demand. Put half a bowl of cold water in the bowl, sprinkle with a pinch of edible salt, stir well, then soak the sliced tofu in the pot for 10 minute, and then soak it in cold water again. In this way, the bean flavor can be reasonably removed. Take a bowl, grind tofu, add oil and salt, add a little rice wine and a little water, and steam in salted egg yolk for 15 minutes.
Boil a pot of water, add a little salt and vegetable oil, blanch the cauliflower for one minute, and pick it up for later use. Wash the pot, add a small amount of vegetable oil to the pot paste, then add two salted egg yolks, stir-fry with slow fire until it becomes small foam, and then add the cooked cauliflower and stir-fry evenly. When the cauliflower is covered with egg yolk, add a little monosodium glutamate and a little salt and stir well. Set the plate and sprinkle with chives.