Tofu Phoenix Tail Shrimp
Ingredients: soy sauce,salt,North tofu,water starch,ginger,diced green onion,yellow wine,horseshoe,fresh shrimp,fresh mushrooms
Recipe Recommendations
- North tofu 1 box
- fresh shrimp 100 grams
- fresh mushrooms 4 small flowers
- horseshoe 40 grams
- diced green onion 3 grams
- ginger 2 grams
- yellow wine 5ml
- soy sauce 15ml
- salt appropriate amount
- water starch appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Tofu Phoenix Tail Shrimp
1
Peel the fresh shrimp and leave a few complete shrimp tails. Remove the shrimp line from the shrimp meat and chop it into mud.
2
Chop water chestnut and mushrooms into pieces respectively, mix with shrimp meat and add chopped green onion and ginger.
3
Add salt and rice wine, stir hard to make filling for later use.
4
Wash the tofu and divide it into four evenly pieces. Use a small spoon to hollow out the middle of the tofu to make a tofu box.
5
Fill the filling into the tofu box and tighten it, leave it in the shape on the outside, insert the shrimp tail and place it on the plate.
6
Boil the water in the steamer over high heat, transfer the plate into the steamer over high heat, and steam for 5 minutes.
7
Pour a little water and soy sauce into a frying pan and bring to a boil. Use water-starch to thicken and pour on the tofu.