Tofu Braised with Shrimp

Overview

Occasionally, I looked through my own shrimp and winter melon, which was very tasty, so I thought about pouring it into tofu. Winter melon is often found, but tofu is easy to find. Tofu also absorbs flavor and juice, so you can make it in a similar way.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• spring recipes
• summer recipes
• banquet dishes
• full banquet of manchu and han dynasties
• lunch
• chives
• cooking wine
• sesame oil
• shrimp
• sugar
• tofu
• water starch
• ginger
• pepper
• salt
• white wine

Ingredients

Steps

1. 1 Cut the tofu into cubes and score the top with a knife that is about 2/3 as deep as the tofu cube;

   

2. 2 Fry the tofu cubes until golden brown;

   

3. 3 Marinate the shrimp with 1/2 tsp of refined salt, 1/4 tsp of pepper, 1/8 tsp of fine sugar and 1 tbsp of cooking wine, and let it rest for 20 minutes or more;

   

4. 4 Slice the ginger, separate the green and white scallions, and dice them both;

   

5. 5 Open the pot, raise the heat to medium, and fry the shrimps until they are six or seven times cooked. Dish them up and set aside;

   

6. 6 Turn the pot back to high heat, add ginger slices and scallions, sauté until fragrant, pour in tofu, sauté for a while, add about 1 cup of stock, cook until about 1/2 of the soup remains, add 1/2 tsp of salt, 2 tbsp of light soy sauce, 1/4 tsp of fine sugar, sprinkle with about 1/4 tsp of pepper, mix evenly, and simmer for a while;

   

7. 7 Pour in the shrimps, cook in white wine, stir-fry for a while, add 2 tablespoons of water starch, add sesame oil to make tail coating, scoop it a few times, and put it on a plate;

   

8. 8 Pour the remaining juice over the noodles and sprinkle with chopped green onion.