Stewed tofu with seafood(hai xian shi shu dou fu bao )

Stewed tofu with seafood

Introduction:

"Cantonese cuisine" includes a variety of dishes, such as big dishes, stir fried dishes, casseroles, iron plates, baked dishes, roasted dishes, fried dishes, steamed dishes, and many other dishes with fruits and vegetables. Today, we make a kind of stewed dishes, which is called "seafood vegetable tofu stew". The method is simple, easy to build, delicious to eat, is a next meal. The main methods are as follows; "

Production steps:

Step 1: remove the fat from the fried tofu.

Step 2: take out the flying water of seafood ingredients.

Step 3: heat up another pot, add proper amount of cooking oil and stir fry garlic.

Step 4: stir the garlic until yellowish, then add ginger slices and stir until fragrant.

Step 5: stir fry the water bamboo.

Step 6: stir fry the water bamboo until the color is yellowish, and cook in the yellow rice wine.

Step 7: add soy sauce and stir well.

Step 8: add some oyster sauce and stir well.

Step 9: stir well with tofu.

Step 10: pour in the bamboo shoots and stir well.

Step 11: stir well, add some water and bring to a boil.

Stir fry a little sugar for 12 minutes.

Step 13: Sprinkle with a little pepper.

Step 14: add a little chicken powder and stir well.

Step 15: pour in the seafood mixture and stir well, then stir fry several times with high heat.

Step 16: finally thicken with wet starch.

Step 17: after the sauce is gelatinized, drizzle with tail oil (preferably onion oil).

Step 18: pour the cooked dishes into the casserole.

Step 19: cover and simmer for 3-5 minutes.

Step 20: after stewing, serve hot.

Materials required:

Shrimp meat: 60g

Abalone slices: 40g

Fresh squid: 80g

Water bamboo: 200g

Fried tofu: 100g

Winter bamboo shoots: 50g

Cooking oil: proper amount

Water: moderate

Garlic: 30g

Ginger slices: 6 g

Oyster sauce: 20g

Soy sauce: 10g

Shaojiu: 15g

Chicken powder: 2G

Sugar: 10g

Pepper: a little

Note: characteristics of casserole; beautiful ingredients, fragrance, rich flavor, various materials, meat and vegetable collocation, rich nutrition. Warm tips: 1. Generally, it's better to eat in autumn and winter. You can warm up and eat. 2. The ingredients can be matched at will, such as Bazhen bean curd pot, seafood eggplant pot, Shishu button meat pot, vermicelli crab pot, Shuangdong dog meat pot, Nanjian meatball pot and so on. You can choose whatever you like. Anyway, come on, ha ha! 3. There should be a little soup in the casserole, but not too much. Preheat the casserole first, then pour in the cooked dishes, and simmer for three or five minutes. This Cantonese dish with a large stir fry spoon is ready for "seafood, vegetables and Tofu Pot". Casserole dishes are nutritious, easy to make and delicious to eat, for your reference!

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Hai Xian Shi Shu Dou Fu Bao