1. Prepare the ingredients.

2. Cut the boiled salted duck eggs into small pieces.

3. Pour in the tender tofu and 2 eggs.

4. To make it blend better, mix them well with a blender.

5. Pour into a bowl, cover with plastic wrap, and steam in a pot for about 15 minutes after the water boils.

6. While steaming, let's prepare the egg mixture, beat 1 egg into a bowl, whisk it well, add a pinch of salt and water, and sieve it once if you want it to be more delicate.

7. Once the tofu is steamed, chop one skinny egg and arrange it on top of the tofu.

8. Drizzle in the egg mixture, cover with plastic wrap, and steam in the pot for about 10 minutes.

9. After the pan, you can drizzle sesame oil, and then put chicken essence and green onions, mix well, you can eat it.

Tips:

1, the egg mixture is filtered in order to make the steamed egg custard more delicate. 2, salted duck eggs can be put 2, so that there is no need to put salt, I only put one today because there is only one at home. 3, cut the eggs in order not to stick to the knife, you can boil the eggs for a few minutes. 4, there is no green onion at home today, so the picture did not take, but I think the flavor will be better with small green onions. I think the flavor will be better with green onions.

Raw materials: 1 egg, shrimp, tender tofu small half, a little green onions, a little Mito fruit oil.

Practice: 1, shrimp with garlic cloves, ginger cooked (so that the first boiled can be deodorized, and the color is good). 2, boiled shrimp shells and pick the line standby (the picture of an egg custard with 9 shrimp). 3, the egg with a little salt, a small half-spoon of pumpkin beat, and then add half a bowl of water, stirring well, a spoon will be the surface of the egg mixture of the air bubbles (the purpose of egg custard is to make it smoother). 4, tofu Cut cubes into the eggs (make sure it's tender tofu! And the egg is very match, and the addition of tofu taste more rich). 5, on the pot before steaming wrapped in plastic wrap (you can make the egg custard fine and tender without air holes). 6, steam for about 10 minutes after the egg surface molding shrimp, then cover the plastic wrap and steam for 6 minutes or so. 7, and finally out of the pot before drizzling a spoonful of soy sauce small half a spoonful of Meitengo oil, sprinkled with chopped green onion! Open to eat!