黃金蝦仁豆腐煲 Shrimp and Tofu Casserole with Salted Egg Yolk **字幕CC Eng. Sub**

🟢材料：
蝦仁 200克
豆腐 400克
薑、蔥 適量
熟鹹蛋黃 2 - 3個
蠔油 1湯匙
魚上湯或雞湯 200毫升
鹽、胡椒粉 適量

🟢做法：
1️⃣ 將豆腐切小丁，放少許鹽汆水1分鐘，瀝乾備用。
2️⃣洗淨蝦仁，去腸後放少許鹽和胡椒粉拌勻，每邊煎30秒，盛出備用。
3️⃣將鹹蛋黃用少許炒至起泡，加入薑米炒香，加入豆腐、魚上湯或雞湯，加入少許蠔油、胡椒粉和鹽調味，煮２分鐘。
4️⃣將豆腐轉入砂鍋中，蝦仁放豆腐面，蓋鍋蓋煮１分鐘，撒上蔥花出鍋。

🟢Ingredients:
Shrimp - 200g
Tofu - 400g
Ginger, spring onion - as needed
Salted egg yolks - 2 to 3
Oyster sauce - 1 tablespoon
Fish or chicken stock - 200ml
Salt, white pepper powder - as needed

🟢Cooking Directions:
1️⃣ Cut the tofu into small cubes and blanch with a little bit salt for 1 minute. Drain and set aside.
2️⃣ Rinse the shrimp, remove the intestinal tract, and season both sides with salt and pepper. Pan-fry each side for 30 seconds and set aside.
3️⃣ In a pan, fry the salted egg yolks until foamy, add ginger and fry until fragrant. Add the tofu, fish or chicken broth, a little oyster sauce, white pepper powder, and salt to taste. Cook for 2 minutes.
4️⃣ Transfer the tofu to a clay pot, place the shrimp on top, cover with a lid, and cook for 1 minute. Sprinkle with spring onions and serve.

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