Ingredients and Seasonings for Seafood Egg Tofu Soup
6 eggs
Shrimp 10 pieces
1 small box of tender tofu
1 small bowl of mixed vegetables (diced carrots, diced corn, diced green beans)
soy sauce a little
White sugar a little
Appropriate amount of salt
water starch a little
The practice and steps of seafood egg tofu soup
1. A bowl of diced carrots, green beans, and diced corn mixed with vegetables. (I bought the frozen ones directly, or they can be made by dicing fresh vegetables)
2. Remove the head and tail of the shrimp, peel the skin, and remove the mud line with a knife on the back
3. A box of tender and smooth tofu, pour it out, and cut it into small pieces. (Ignore the strange appearance that I accidentally broke)
4. Beat the eggs with some salt
5. Filter out the air bubbles on the egg liquid
6. Pour the tofu cubes into the egg mixture
7. Cover the bowl containing the egg liquid with plastic wrap, put it on the pot, and steam it with the cover. (Prevent air from entering, and make the finished egg custard smooth and tender)
8. Take out the steamed custard
9. Add an appropriate amount of oil in the pot, add the shrimp and stir-fry
10. Add diced mixed vegetables, add teriyaki sauce, light soy sauce, and a little sugar and stir fry
11. Add water, pour in appropriate amount of water starch to thicken
12. Pour the gravy on the steamed custard