Braised tofu in shrimp oil is a mix and match that uses waste to add flavor to the dishes. The fried oil of discarded shrimp heads and shrimp skins is fragrant and fresh. Use this oil to fry until the tofu really tastes good. The tofu blends into the strong flavor of fresh shrimp and sublimates the whole dish. Sprinkle with salt on the fried shrimp skins and shrimp heads and can be eaten directly. They are very crisp and fragrant...
Shrimp has high nutritional value and the whole body is a treasure. Shrimp brain contains nutrients such as amino acids and cephalin that are essential to the human body; shrimp meat contains a large amount of protein and carbohydrates; shrimp skin contains a variety of nutrients needed by humans such as astaxanthin, calcium, phosphorus, and potassium; shrimp is a high-protein, low-fat aquatic product. The protein content is as high as more than 40%, the crude fat content is about 7%, and the calcium content is 9%. In addition, it is also rich in carotene, vitamins and 8 essential amino acids for the human body.
Braised tofu in shrimp oil
Recipe Recommendations
- salty and fresh
- braised
- ten minutes
- simple
Steps for Braised tofu in shrimp oil
1
Wash the shrimp heads to control the moisture.
2
Cut the tofu into slices.
3
Slice carrot cucumber and purple cabbage.
4
Put the right amount of oil in a frying pan. Add shrimp heads.
5
Fry the shrimp on low heat until the heads are golden and crispy. Remove.
6
Leave the oil for frying the shrimp heads in the pan and add the tofu.
7
Fry until golden brown on both sides.
8
Add carrot slices and fry for a while.
9
Add pickled peppers and stir fry until fragrant.
10
Add soy sauce, sugar, salt, cooking wine, onions, ginger and appropriate amount of water and water, turn to medium heat and simmer until.
11
Simmer until the soup is concentrated, add cucumber and purple cabbage, stir fry well.
12
Stir in the thin sauce, add the chicken essence to taste.Braised tofu in shrimp oil Make Tips
The shrimp heads should be controlled to dry the moisture to avoid burns when frying. When frying the shrimp heads, fry them slowly over low heat,