Steamed tofu with shrimp paste
Overview
I only love fat tofu. I like to use it for frying, steaming, and frying because it is tender and has no peculiar smell. Tofu has high protein content and good taste. I like to eat it mixed with it. However, if it is more nutritious, I still need to add some animal protein, so I chose shrimp. Since it has a meaty smell and cannot be eaten raw, steam it, it is convenient and delicious.
Tags
Ingredients
Steps
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Prepare ingredients and seasonings. I don't eat onions, so I use chrysanthemum instead of garnishing the finished product. Boil it in boiling water and cut it into the size of chopped green onions. Cut the shallots, onions, ginger and garlic into fine pieces.
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Sprinkle a little salt on the surface of the tofu and marinate for 10 minutes to develop the flavor. After marinating, turn it upside down, cut a slit in the four corners of the bottom of the box, and gently squeeze the box to let air in for easy demoulding.
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Chop the shrimp into puree, add white sugar, 10 ml of June Fresh and 12 g of light salted matsutake soy sauce, and stir evenly. Add 15 ml (1 tablespoon) of water and stir in one direction until the shrimp meat becomes gluey.
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Stirred shrimp paste.
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Add oil to the pot, add shallots, onions, ginger, and minced garlic, stir-fry over low heat until fragrant, and stir-fry until the minced garlic is slightly brown.
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Add the shrimp paste and stir-fry until it changes color.
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Cut the tofu into cubes and place on a plate, spread with minced shrimp, and then drizzle with 15 ml (1 tablespoon) of June Fresh and 12 g of light salted matsutake soy sauce.
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Cover with plastic wrap and poke some ventilation holes with toothpicks.
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Boil water in a pot and steam over high heat for about 8 minutes.
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When taken out of the pot, sprinkle with minced chrysanthemum and garnish. The tofu is smooth and tender, the shrimp paste is delicious, salty and delicious, and the color and taste are good.
