1. Ingredients: 1 block of firm tofu, 75g of shrimp, 20g of pork, 1 mushroom, a little peel, 1/2 tablespoon of egg white, 1 sprig of cilantro, 2 tablespoons of egg white. Seasoning: 1/4 teaspoon each salt and sugar, 1? teaspoons light soy sauce, pinch of sesame oil, pinch of pepper. Thickening ingredients: 1/2 teaspoon each of wine, oil and pepper, 1/8 teaspoon each of salt and sugar, 1 teaspoon of oyster sauce, 1/4 teaspoon of corn starch, 30 ml of stock.

2. Soak and soften the mushrooms and cut into pieces, soak and soften the peel and cut into pieces.

3. Sprinkle tofu with a pinch of salt and allow to come out of the water.

4, shrimp washed, pressed into shrimp glue.

5, pork chopped, and shrimp glue, mushrooms, peel and seasoning with the mix, and then mix into the egg white.

6, tofu pressure rotten, and shrimp glue and other mix well.

7, in the spoon on the oil, the tofu pressed into, with cilantro leaves as a decoration, row on the plate. Cover with plastic wrap, leaving an opening for air evacuation, cook on high for 2 minutes, remove, freeze, and then lift out the tofu from the spoon and coat with egg sauce.

8: Preheat skillet on high for 2 minutes. Add 2 tablespoons of oil, add tofu and cook on high for 30 seconds, then reverse and cook for 1 minute.

9: Mix gravy in a container, cook on medium-high heat for 1 minute, pour over tofu and serve.