Braised bean curd with shrimp balls

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