Stewed with bamboo fungus and shrimp with jade seed tofu
By BridiePaucek
Yuzi tofu is smooth, tender and delicious, suitable for all ages. This bamboo fungus stewed with jade seed tofu is a common food in Cantonese cuisine and a home-cooked dish in my family. Because the children at home like it, the son likes tofu, and the daughter likes bamboo fungus, each of whom likes it.
Recipe Recommendations
- Yuzi tofu art. 2
- bamboo fungus 15 grams
- oyster sauce 1 tablespoon
- sugar 1/2 teaspoon
- salt 1/2 teaspoon
- chicken soup 1/4 cup
- cooking wine 1 teaspoon
- cornstarch 1 teaspoon
- eggs one
- corn oil 1/4 cup
Steps for Stewed with bamboo fungus and shrimp with jade seed tofu
1
Cut jade tofu into small pieces.
2
Wash the shrimps, dice them, and marinate with cooking wine and soy sauce for 10 minutes.
3
Cut the green onions into chopped green onions.
4
Soak bamboo fungus, wash it, and cut it into small pieces.
5
Beat the eggs with salt, and dip the tofu in the egg liquid.
6
Put more oil in the pan and fry the tofu until golden brown on both sides.
7
Drain the fried tofu and store it on a plate.
8
Pour out the oil in the pan and use the remaining oil to saute the scallion until fragrant.
9
Stir fry shrimps until slightly discolored.
10
Add bamboo fungus and stir-fry slightly, add oyster sauce, sugar and chicken soup and cook until the soup thickens.
11
Add chopped green onion and mix well.
12
Pour the bamboo fungus onto the tofu.
13
The tofu is smooth and tender, and the bamboo fungus is crisp and delicious.