Recipe of Jinsha Shrimp Stewed Tofu

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  1. Cut the tofu into small cubes, cut off the roots of the crab mushrooms, wash and drain and set aside.

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  2. The salted egg yolk is steamed in advance. I steamed it in a pressure cooker for five minutes. After taking it out Crush into powder with a spoon.

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  3. Remove the head of the prawn, then peel off the shell, open the back, take out the shrimp thread and wash it.

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  4. Boil water in a pot, add prawns and blanch them until they change color. Take them out and set aside immediately. No time is needed. Too long to prevent the shrimp from becoming stale.

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  5. Cut the green onions and ginger into chopped green onions and shredded ginger respectively. Put a spoonful of corn starch in a small bowl, add water and stir evenly. water starch.

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  6. Pour an appropriate amount of cooking oil into the pot and heat it until it is 50% hot, then add shredded ginger over low heat Stir-fry until fragrant, then add the shrimp heads and stir-fry to release the shrimp oil.

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  7. Then pour in the crushed egg yolk and stir-fry over low heat until the egg yolk is bubbling.

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  8. Pour a small bowl of water into the pot and bring to a boil, then add the crab-flavored mushrooms and cook About three minutes.

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  9.Add tofu and cook for another two minutes. Add to boil before removing from the pot. Mix the good shrimps well.

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  10. Add salt and white pepper according to personal taste, and finally drizzle Add water and starch, mix well, sprinkle with chopped green onions and turn off the heat.

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  11.A delicious and nutritious golden sand The shrimp stewed tofu is ready, it’s really delicious when mixed with rice!