Shrimp tofu
By VicentaLakin
Shrimp and tofu are the perfect match, shrimp and tofu, and the tofu is so tender and sour, and the food is so nutritious, so young and old and so on。
Recipe Recommendations
- prawns 300 grams
- tender tofu 150 grams
- pea 50 grams
- Jiang 1 block
- garlic 2 cloves
- starch 6 grams
- egg white a little
- soy sauce 2 tablespoons
- cooking wine 1 tablespoon
- oyster sauce 1 tablespoon
- salt 2 grams
- oil appropriate amount
- white pepper a little
- salty and fresh
- other
- half an hour
- ordinary
Steps for Shrimp tofu
1
Food packs。
2
Shrimp cleaning: Shrimp picks up the intestines, chokes its head to the tail and peels its shells, cuts its back deep, drops a little salt and starch, removes the slime on the shrimp, washes it under the stream and washes it transparently, drys out the sticky, and dries the water。
3
Shrimp slurry: a little salt, a little massage to melt, half an egg, so that the two produce viscosity, dry starch, increased viscosity, 30 minutes in the refrigerator。
4
Tofu, cut into diamonds。
5
The boiler boils the water, enters a little salt and oil, enters peas, then enters tofu, takes the peas and puts them in the cool water. The oil and salt add up to make them green, and the cooling keeps them green。
6
Juice: 2 spoons, 1 spoon of wine, 1 spoon of pelican oil, a little bit of white pepper, 2 grams of salt, evenly mixed。
7
The boiler is 40% hot, and the shrimp is rinsed to make up for asphalt。
8
The boiler leaves a bottom oil, the ginger and garlic fragrance boiler, the tofu, the bowl juice, and a half bowl of water for two minutes。
9
One minute to boil the shrimp。
10
Into peas。
11
Pour it in the starch. Crack it out。
12
The finished chart。
13
The finished chart。
14
The finished chart。Shrimp tofu Make Tips
1. If there is time, shrimp is best covered in slurries, slurred shrimp is full, fresh fragrances have no distasteful teeth, and the joy of large pieces is super enjoyable. 2. Tofu can also increase the resilience of tofu and not break it while cooking. Three, it's necessary, it's a little thicker, it's the best, it's sour on rice, it's delicious. The bottoms of the ginger and garlic casseroles are to be thrown out of the crumbs, which can be eaten with a spoon, without any subsidiary residues, and which enhances the pleasure of eating。