材料： 1条蛋豆腐
2颗蛋
700克水
5克姜，切片
1/2茶匙盐
1/2茶匙酱油
1支葱，切末，裘饰用
做法：
1.将蛋，200克水，姜和盐放入主锅，以20秒/速度2混合，倒入碗内（3厘米，见要诀），在碗内放入鲜虾和蛋豆腐，将碗放入蒸锅中，盖上蒸锅盖备用。
2.将500克水放入主锅，架上蒸锅，以18分/ 110C /速度1蒸煮，小心取出后，淋上油，撒上葱花，趁热享用。
Ingredients:
1 egg tofu
2 eggs
700 grams of water
5 grams ginger, sliced
1/2 teaspoon salt
1/2 teaspoon soy sauce
1 green onion, minced, for fur decoration
Direction:
1. Put the egg, 200g water, ginger and salt into the mixing bowl, mix at 20 seconds/speed 2, pour into a bowl (3 cm, see tips), put fresh shrimp and egg tofu in the bowl, put the bowl Put it in the steamer, cover the steamer lid and set aside.
2. Put 500 grams of water into the mixing bowl, set the steamer, and cook at 18 min/110C/speed 1. Carefully take it out, drizzle with oil, sprinkle with chopped green onion, and enjoy while hot.