Shrimp tofu

Shrimp tofu method:

Raw materials for making shrimp tofu

Tofu 500g, shrimp 100g, soybean oil 250g, cooking wine 15g, soy sauce 50g, refined salt 5g, sugar 10g, onion 15g, garlic 10g, chili oil 5g, MSG 3G, starch 8g.

Processing steps of shrimp tofu:

1. Cut tofu into 3cm long, 2cm wide and 1cm thick strips; peel scallion, wash and cut into 2cm long sections; peel ginger, wash and cut into pieces for use.

2. Heat the frying pan, add soybean oil. When it is 70% hot, add bean curd strips. When both sides are golden yellow, take out, control the oil and pour out the remaining oil.

3. Put 25g soybean oil into the frying pan, heat it over high heat, add scallion, ginger, stir fry a few times, add shrimps, stir fry a few times, add soy sauce, cooking wine, sugar a little, bring to a boil, add tofu, turn down the heat and simmer for 3 minutes, add monosodium glutamate, thicken with starch, sprinkle with chili oil.

The characteristics of shrimp tofu are as follows

Bright color, spicy taste, promote appetite.

Shrimp tofu

Shrimp tofu is a home dish made of shrimp, tofu and other main materials. It is a famous dish with complete color, fragrance and belongs to Zhejiang cuisine.

Shrimp, tofu as the main ingredients of home dishes. Remove the sand line of the shrimp, wash and drain the water; beat the eggs, add the shrimp and stir evenly; boil the bean curd in boiling water for 3 minutes, remove the water and cut into small pieces. Heat up the oil pan, add minced shallot, add sugar and soy sauce to taste, pour into the broth and bring to a boil, then add tofu and shrimps to cook, add salt to taste, and thicken with starch.

Characteristics of dishes

Shrimp tofu is a famous dish with complete color, fragrance and belongs to Zhejiang cuisine. Bright color, spicy taste, promote appetite

practice

Practice 1

Cut tofu into 3cm long, 2cm wide and 1cm thick strips; peel scallions, wash them and cut them into 2cm long sections; peel ginger, wash them, cut them into pieces and wait for use. 2. Heat the frying pan and add soybean oil. When it is 70% hot, add tofu strips and fry them into two sides. When they are golden, remove the remaining oil and control the oil 3. Add 25g soybean oil into the frying pan, heat it over high heat, add scallion, minced ginger, stir fry a few times, add shrimps, stir fry a few times, add soy sauce, cooking wine, sugar a little, bring to a boil, add tofu, simmer over low heat for 3 minutes, add monosodium glutamate, thicken with starch, sprinkle with chili oil, and then serve

Practice 2

Shrimp has high nutritional value and rich protein, in which the contents of vitamin A, carotene and inorganic salt are relatively high, while the fat content is not only low, but also mostly unsaturated fatty acids. In addition, the muscle fiber of shrimp is relatively fine, the structure of tissue protein is soft, and the water content is more, so the meat is tender, easy to digest and absorb, and suitable for children.

Food ingredients

Ingredients: 250g tofu, 50g shrimp, 1 egg.

Seasoning: sugar, soy sauce, starch, broth, vegetable oil, salt, onion powder.

Production method:

1. Remove the sand line, wash and drain the water;

2. Beat the eggs, add the shrimps and stir well;

3. Add tofu to boiling water and cook for 3 minutes. Remove, drain and cut into small pieces.

4. Heat up the oil pan, add minced shallot, add sugar and soy sauce to taste, pour into the broth and bring to a boil, then add tofu and shrimps to cook, add salt to taste, and thicken with starch.

Practice 3

Recipe ingredients

Bean curd, shrimp or fresh shrimp, egg white, shredded green onion, ginger, salt, cooking wine, starch, sesame oil, soy sauce

Production method

1. Cut tofu into small cubes, blanch in boiling water, and then remove and drain water;

2. Clean the fresh shrimps, keep only the shrimps, wipe dry the water, add a little salt, cooking wine, water lake powder, egg white to size;

3. Put shredded green onion, ginger slices, cooking wine, soy sauce, starch and sesame oil into a small bowl to make sauce. Raw soy sauce can also be put, can maintain natural, clear light color and taste;

4. Heat up the frying pan, pour in the oil, heat up, add in the shrimps and fry until done, then add the diced tofu and stir fry together, heat up evenly, pour in the sauce, stir fry quickly and evenly, pour in the sesame oil, then put out the pan and put on the plate.

nutritive value

Shrimp has high nutritional value and rich protein, in which the contents of vitamin A, carotene and inorganic salt are relatively high, while the fat content is not only low, but also mostly unsaturated fatty acids. Shrimp: shrimp should not be eaten with some fruits. Shrimp is rich in protein, calcium and other nutrients. If they are eaten with fruits containing tannic acid, such as grapes, pomegranates, hawthorn and persimmons, it will not only reduce the nutritional value of protein, but also combine tannic acid and calcium ions to form insoluble conjugates, stimulate the intestines and stomach, cause discomfort, vomiting, dizziness, nausea, abdominal pain, diarrhea and other symptoms. Seafood should be eaten with these fruits at least 2 hours apart.

Longitude: 104.06573486

Latitude: 30.65946198