Shrimp tofu

By VicentaLakin

Shrimp tofu
This dish is inspired by the Guangdong page of The Foods of the Third Book, which says that many of the good foods in the Junde area are made of water products, such as fish rinds, which are famously made of fresh fish, smooth and thin, and also shows the tofu horns of the common people, which are made of fish, which are cooked and smooth, and where the tofu blocks on the other side are called horns, which are unknown. It looks like the skin can't be done on my terms, but the tofu horns can be soaked with shrimp, and it's very fresh. Fresh fish turquoises are easier to pull out, but frozen shrimp, even if it's frozen, and if it's handled properly, it's easier to do it。

Recipe Recommendations

  • Frozen clean shrimp
  • medium hard tofu 1 pound
  • sesame oil appropriate amount
  • salt appropriate amount
  • white pepper appropriate amount
  • fish sauce appropriate amount
  • corn starch appropriate amount
  • cooking wine appropriate amount
  • qingshui appropriate amount
  • sugar appropriate amount
  • chicken essence appropriate amount

Steps for Shrimp tofu

  • Make Shrimp tofu step 0
    1
    Shrimp goes to the bottom, picks out the line
  • Make Shrimp tofu step 1
    2
    Shrimp is cut into small grains, such as half of corn, and then cut off a little bit, then flattening it with a knife and pressing it out to the left
  • Make Shrimp tofu step 2
    3
    (a) Put shrimp mud in the bowl, with two thirds of salt, one third of pepper powder, one of the spoons of wine and one half of the spoons of fish truffled in the same direction, and then throw the shrimp mud down dozens of scales
  • Make Shrimp tofu step 3
    4
    (b) Remove the box of hard tofu and filter water
  • Make Shrimp tofu step 4
    5
    Tofu is then cut into blocks, about 5 to 6 cm long and about 1 to 1.5 cm thick
  • Make Shrimp tofu step 5
    6
    Dig a hole between the tofu blocks with sharper spoons so as not to dig through
  • Make Shrimp tofu step 6
    7
    Pairs of corn starch evenly in the hole to bind the coating
  • Make Shrimp tofu step 7
    8
    Fill the hole with shrimp mud, not piled too high, a little bit higher than the tofu level
  • Make Shrimp tofu step 8
    9
    (a) A non-coated pan, placed in tofu, with a slow-fired face down to gold yellow
  • Make Shrimp tofu step 9
    10
    Rewind the bottom and make it golden
  • Make Shrimp tofu step 10
    11
    If the first fry is infrequent, it can be repeated on both sides, but be careful to move in order to avoid distillation
  • Make Shrimp tofu step 11
    12
    An additional pot of 5-6 large spoons of water, a small spoon of corn starch, a small spoon of chicken concentrate, a small spoon of sesame oil, a small spoon of salt 1/4 and a small spoon of sugar 1/8, to burn to a big bubble and then toss it on the roasted tofu face。

    • Shrimp tofu Make Tips

    1. It is best to use fresh ingredients for the filling; not only is the meat delicious, but it also develops elasticity easily. If there is no fresh fish, it is recommended to use shrimp instead. 2. Fish and shrimp should be chopped into a paste manually; try to avoid using a food processor. When stirring fillings such as fish, pork, or shrimp, stir in one direction to develop elasticity and texture. 3. Be careful when hollowing out the tofu, and try not to pierce through the bottom. 4. For any stuffed meat dishes, it is best to coat the inside of the hollows with a layer of dry cornstarch; this makes it easier for the filling to stick and prevents it from falling off during frying. 5. Do not use high heat when frying the tofu; frying slowly over low heat ensures the shrimp meat cooks thoroughly and evenly. 6. Pour over a clear thickened sauce to enhance the flavor of the tofu cubes.

    Recipe Categories

    Recipe recommendation