Flavoring:
Ground nut oil 15gm, salt 5gm, sugar 3gm, chicken stock powder 5gm, sesame oil 2gm, soup according to taste, corn flour according to taste.
1.
Cut the Japanese tofu into round thick pieces, all the salted egg yolk slice into half and shrimp chop into tiny pieces.
2.
Put the slices of tofu onto a plate, then put a half cut salted egg yolk on each slice of the tofu and after that, use mid level heat to steam it for 5mins. Fetch it up after steaming for cooking later.
3.
Heat up the wok and oil, pour in some soup, add it some salt, sugar,
chicken stock powder
, shrimp and let it simmer. Once flavoured, use the corn flour to thicken the sauce and drip some sesame oil in. Pour onto the tofu and ready to be served.
Delicacy Tip:
The tofu has to be properly cut and the salted egg yolk needs to put right in the middle of the tofu. The steaming heat cannot be too low, or otherwise the steamed tofu will not be nice and smooth.
