Family Edition: Steadily Rising

Ingredients: 4 pieces of Japanese tofu, 6 prawns, 2 eggs, 1 scallion, 2 slices of ginger, 1 red chili pepper

Seasoning: 2 spoons of fermented soybean paste oil, 1 gram of salt

Steps:

1. Wash and rinse Japanese tofu, cut into pieces, and arrange in a dish

2. Wash and cut prawns into shrimp meat

3. Wash scallion, ginger, and red chili pepper, cut into filaments and soak in water

4. Whisk eggs and add a little salt, then add 1.2 times the water and stir evenly, remove the foam

5. Pour the prepared egg liquid into the tofu mold

6. Steam for 8 minutes, arrange the shrimp meat, and steam for another 4 minutes

7. Cut ginger filaments, scallion filaments, and red chili pepper filaments, take out and sprinkle

8. Drizzle with steaming fish soy sauce, heat oil in a pot and pour on the three filaments.

Notes:

Cover with plastic wrap before steaming, use toothpicks to poke several holes to prevent steam from entering the dish, first use high heat for 2 minutes, then use medium heat until the egg custard sets, shrimp meat should be placed last to prevent shrimp meat from becoming old.