Braised bean curd with shrimp balls
Introduction:
Production steps:
Step 1: prepare materials
Step 2: turn the lactone tofu box over and cut off the four corners with a knife to completely demould the tofu
Step 3: cut the tofu into cubes, boil the water to a slight boil, add a little salt, and blanch the tofu
Step 4: dice the carrots and blanch the peas, remove the head and shell of the shrimp, leave the tail, cut the back, and blanch into shrimp balls in boiling water
Step 5: stir fry the scallions in a hot oil pan until fragrant, then pour in the peas and diced carrots
Step 6: stir fry the shrimp balls
Step 7: drain the tofu, pour it into the pot, lift the handle and shake it a few times
Step 8: pour in the soup, add pepper, oyster sauce and a little salt, and simmer until the soup turns white
Step 9: add the water starch, gently push with a spatula, bring to a boil and turn off the heat
Step 10: pour in sesame oil and put it on a plate
Materials required:
Fresh shrimp: right amount
Lactone tofu: right amount
Peas: moderate
Carrot: right amount
Soup: right amount
Starch: a little
Oyster sauce: right amount
Pepper: right amount
Salt: right amount
Sesame oil: appropriate amount
Note: 1. Lactone tofu is tender and smooth, but it is not easy to operate. Blanch it with light salt water. In order to keep its shape, you can choose Tender North tofu instead. 2. When thickening, the approximate proportion is one teaspoon of corn starch and three teaspoons of water
Production difficulty: ordinary
Craft: Stew
Production time: 10 minutes
Taste: salty and fresh
Chinese PinYin : Xia Qiu Hui Dou Fu
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