Bean curd with shrimp(xia xian dou fu jiao )

Bean curd with shrimp

Introduction:

"The inspiration of this dish comes from the Guangdong chapter of" three links of delicious food ". Xu said that many of the delicious food in Shunde are made of water products, such as fish skin dumpling, which is a famous dish. The skin is made of fresh mud carp, which is smooth and delicate. He also introduced the common folk bean curd horn. The stuffing inside is fish, which is fried, fragrant and tender. As for the square bean curd, why What is called a horn? I don't know. Let's follow its name. It seems that fish dumplings can't be made in my condition, but the bean curd can be filled with shrimp meat, which is also very delicious. Fresh fish is easier to stir, but frozen is very difficult. Shrimp meat, even if frozen, is easier to be processed well, so the writer uses shrimp instead of fish meat. The effect of the finished product is very good, so I recommend it to you. "

Production steps:

Step 1: remove the shell and tail of shrimp, and pick the shrimp thread;

Step 2: cut the shrimps into small pieces, such as half of the corn, chop them slightly, and then flatten them with the blade, pressing the shrimps to the left;

Step 3: put the shrimp paste into a bowl, add 2 / 3 tbsp salt, 1 / 3 tbsp pepper, 1 tbsp cooking wine and 1 / 2 tbsp fish sauce, stir vigorously in one direction, and then throw the shrimp paste dozens of times onto the chopping board;

Step 4: filter the hard tofu out of the box;

Step 5: cut tofu into blocks, 5 ~ 6cm in length and width, and 1 ~ 1.5cm in thickness;

Step 6: use a sharp spoon to dig a hole in the middle of the tofu block, with or without digging through;

Step 7: evenly spread corn starch on the hole to adhere to the stuffing;

Step 8: fill the hole with shrimp paste. Don't pile it too high, just a little higher than the tofu;

Step 9: in a non stick pan, put in the tofu pieces and fry the stuffing side down slowly until the stuffing is golden;

Step 10: turn the bottom and fry it into golden yellow;

Step 11: if the color is not enough for the first frying, it can be repeatedly fried on both sides, but be careful when moving, so as not to take off the filling;

Step 12: open another pot, add 5-6 tbsp of water, 1 tbsp of corn starch, 1 / 2 tbsp of chicken essence, 1 / 2 tbsp of sesame oil, 1 / 4 tbsp of salt and 1 / 8 tbsp of sugar, bring to a boil until bubbling, then pour into the fried bean curd.

Materials required:

Frozen shrimp: 80-90g

Medium hard tofu: 1 pound

Sesame oil: right amount

Salt: right amount

White pepper: right amount

Fish sauce: moderate

Corn starch: right amount

Cooking wine: moderate

Water: moderate

Sugar: right amount

Chicken essence: appropriate amount

Note: first, the best filling with fresh, not only delicious meat, but also easy to strength, if there is no fresh fish, it is recommended to use shrimp. 2、 Fish and shrimp should be chopped and mashed. Try not to beat them with a food processor. When mixing fish, pork, shrimp and other fillings, stir them in one direction. 3. Be careful when digging tofu holes, and try not to dig through the bottom. 4. If the meat is inlaid, it's better to coat the hole with dried raw meal or corn starch. It's easier to stick to the stuffing, and the stuffing can't be fried 5. Don't fry the bean curd in high heat, but fry the shrimp in low heat to make it thoroughly and evenly cooked. 6. Pour the transparent sauce to make the bean curd taste better.

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xia Xian Dou Fu Jiao