Tofu salad

Tofu salad

Introduction:

"Yesterday, I saw the shrimp made by sister duckling. It was very fresh and fragrant. Although I was allergic to shrimp, my daughter loved shrimp very much. I loved tofu. I couldn't help it, so I made this kind of cold tofu. I didn't dare to eat shrimp. Sometimes I like to make soup dishes to put shrimp. My favorite dish is white gourd and shrimp soup, which is light and delicious. Shrimp is very expensive, 100 yuan per kilogram is not too big, no way, too far from the sea, eating shrimp is more expensive than fresh shrimp. When cooking, can we use fresh shrimp instead, fresh shrimp is delicious, shrimp is fragrant. Although shrimp is very expensive, but the amount used each time is not much, as long as a small amount can increase the flavor. It's cool and easy to eat in summer

Production steps:

Step 1: Ingredients: dried shrimps, pickled mustard, defatted tofu, garlic, coriander, lettuce, white sugar, sesame oil, oyster sauce

Step 2: soak dried shrimps and pickled mustard in cold water for 10 minutes

Step 3: pick up and cut into dices, chop garlic into minced meat, stir fry sesame and cut coriander into sections

Step 4: put a small amount of oil in the frying pan, heat it for 7 minutes, add minced garlic, mustard tuber, diced shrimps and stir fry until fragrant

Step 5: add soy sauce, oyster sauce, sugar and water, cook for 2 minutes, let cool, add sesame oil

Step 6: carefully cut the tofu box around with a blade, lift the lid, and the tofu box will fall out automatically when it sees the air

Step 7: invert the defatted tofu into the plate

Step 8: spread the fried soup, sprinkle some white sesame seeds and coriander. This dish is characterized by crispy mustard, fragrant Haimi and tender tofu.

Materials required:

Skim tofu: right amount

Shrimp: right amount

Mustard tuber: right amount

Cooked sesame: right amount

Garlic: right amount

Sesame oil: appropriate amount

Coriander: moderate

Oyster sauce: right amount

Soy sauce: moderate

Sugar: right amount

Note: pickled mustard must be a bubble, good soup to cool thoroughly, like chili oil can be added

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: light