Steamed Egg with Foie Gras and Fresh Shrimp

Beat the eggs, add the same amount of water as the eggs, then add salt, MSG, and chicken powder and mix well.

Pour the egg mixture into a deep dish, but do not pour it all at once; leave 20 grams aside for later use.

Put it into the Fotile steam oven, regular steam mode - 100℃, steam for about 10 minutes (if you want the egg to be more tender, 5 minutes is enough).

Briefly fry the shrimp, and cut the foie gras into small pieces and pan-fry until fragrant.

Take out the steamed eggs, place the shrimp and foie gras on top of the eggs, then pour in the reserved egg mixture, and steam in the Fotile steam oven at 100°C for 2 minutes.

Sprinkle a handful of chopped green onions, pour over peanut oil heated to 70°C, then pour over soy sauce and it is ready to serve.