Steamed Tamago Tofu with Shrimp, Cordyceps and FlowersEdit
Overview
Fresh cordyceps flowers are crispy, shrimps are sweet and refreshing, and tamagoyaki tofu is delicate and mild. Together they have a rich and healthy taste. If you have time, you can try it out for your family, I guarantee success!
Tags
Ingredients
Steps
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Preparation materials: tamagoyaki tofu, shrimp, fresh cordyceps flowers, green beans, oyster sauce, sesame oil
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Cut the tofu into five large thick pieces and place them on a plate
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Peel and devein the shrimps, and make a cut on their backs. Marinate with a little salt and cooking wine for a few minutes
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Put the marinated shrimp on the tofu
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Then cut the Cordyceps flowers to a suitable length and place them on top of the shrimps. Sprinkle some green beans on the plate to garnish and steam over high heat
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Heat oil in a pot, add ginger slices and scallions at the same time. Once fragrant, remove the ginger and scallions to make ginger and scallion oil
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Add some stock to the oyster sauce (just heat the water if you don’t have the stock, it’s already delicious), add ginger, scallion oil and a few drops of sesame oil
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Don’t steam it for too long, three minutes is enough! Otherwise the shrimp will no longer be crispy. The yellow soup produced by steaming Cordyceps flowers is delicious, so don’t throw it away.
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Drizzle the juice carefully one by one.
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A beautiful and nutritious dish, do you want to learn how to make it? Zero failure, guaranteed success!
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One bite, super delicious, don’t be afraid, try making it, you will definitely surprise your family
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