Ingredients: 1 box of lactone tofu, 2 eggs, 8 fresh shrimps

Accessories: appropriate amount of soy sauce for steamed fish, 1/2 teaspoon of sesame oil, a little pepper, cooking wine 1/2 teaspoon

1. Prepare ingredients.

2. Devein the shrimps, add a little white pepper, a little cooking wine, a little salt and marinate for a few minutes.

3. Take out the tofu, cut it into pieces, and put it into a deeper container.

4. Crack the eggs into a bowl, add warm water to beat, and skim off the foam. (The ratio of water to eggs is 1.2:1)

5. Pour the skimmed eggs into the tofu from one side.

6. Put the steamer into the steamer, turn the steamer to low heat and steam for about 8-10 minutes. (You can cover the egg liquid container with plastic wrap, or use a plate to hold it.)

7. Steam for about 8 minutes. When the egg liquid solidifies slightly, open the lid and add the pickled shrimps, and cover again. Put the lid on and continue steaming over low heat for 5 minutes.

8. When steaming eggs, make a simple sauce: 2 teaspoons steamed fish soy sauce, add a little sesame oil, a little cold boiled water and mix thoroughly to make the sauce.

9. Take out the steamed eggs and tofu, and pour the prepared sauce directly on the eggs.

10. Sprinkle a little minced chives to add flavor and color.

11. Finished product!