Shrimp mushroom tofu
By VicentaLakin
Slippery tofu comes with the smell of shrimp, and the kids at the table eat it。
Recipe Recommendations
- tender tofu 1 box
- prawns of 10
- beech mushroom 2 small boxes
- Frozen green beans and carrot kernels half a bowl
- salt a little
- oyster sauce 1 tablespoon
- corn oil appropriate amount
- green onion half a bowl
- cornflour 1 teaspoon
- cooking wine 2 teaspoons
- water 3 tablespoons
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Shrimp mushroom tofu
1
Shrimp skin and head, shell and head retained。
2
Shrimp cut his back and took out his intestines。
3
With wine, a little oil and pastry for 10 minutes。
4
Tofu cut small pieces。
5
Crab mushrooms cut off the roots and washed dry water。
6
Green bean carrots are washed with water。
7
Hot oil pans, boil shrimp up to 7-8, and fill it up。
8
The original pot put shrimp shells in, and the shrimp oil was fried。
9
It's about 10 minutes to boil in 250mi。
10
Leach out shrimp oil soup。
11
The pot is hot and hot and the crab mushrooms are put on fire for two to three minutes。
12
Put it in tofu, green carrots, a soft flip。
13
Put it in shrimp and boil it in shrimp soup。
14
A little salt and a large spoon of stork。
15
Two tea spoons of powder mixed with three spoons of water。
16
And pour it slowly into the tofu, and pour it slightly into the soup。
17
I'll just put the flowers on my feet。
18
Nice and smooth。