Pineapple shrimp grunt tofu
By VicentaLakin
This dish builds on the traditional pineapple curry and replaces it with tofu. Neither taste nor fragrance is inferior to muscular meat and is more nutritious。
Recipe Recommendations
- pineapple 100 grams
- shrimp 150 grams
- tofu 250 grams
- onion one
- green pepper one
- red pepper one
- salt appropriate amount
- cooking wine 10ml
- white pepper appropriate amount
- ketchup 1 tablespoon
- tomato sauce 2 tablespoons
- apple cider vinegar 2 tablespoons
- sugar 3 scoops
- June Fresh Premium Soy Sauce 2 tablespoons
- corn starch appropriate amount
- vegetable oil appropriate amount
- sweet and sour
- fried
- half an hour
- ordinary
Steps for Pineapple shrimp grunt tofu
1
Shrimp is skinned off, a knife in the back is taken out of the line and the dry moisture is washed; salt, white pepper powder and wine pickled for 15 minutes
2
(a) Cut the tofu-sized pieces of mahjong, and cut them with vegetables (onions, peppers)
3
The pineapple split into two slices, with a knife and a spoon to dig out the slices, and for five minutes with salt water
4
Tofu crumbs covered with thin corn starch and small fire made of gold and yellow
5
(a) To boil water with a boiler until it boils, and to burn the dried shrimp in the boiler until it is rolled out
6
(b) Fixing of bowl juices: tomato sauce, apple vinegar, sugar, salt, fresh special sauce in June, water starch, small amounts of clean water
7
The frying pans are added to the oil left in the tofu, and when the oil is hot, the ketchup and the onions are ready to boil
8
After the fragrance, it goes down to red pepper and then tofu and shrimp
9
The well-designed bowl continues to boil, so that the food is evenly wrapped in the juice and the pot comes out。