Colorful Shrimp and Tofu

Overview

This dish was so delicious and tender that even my daughter’s classmate, who is usually picky about food, ate a lot of it that day.

Put the shrimp into the pot and boil for a few minutes.
Peel the cooked shrimps and set aside.
Cut corn, cucumber, carrot, shrimp and lotus root into cubes.
Heat the pan, add oil, and add the first step ingredients. Stir fry evenly until cooked through.
Add the soft tofu over low heat.
Add a little light soy sauce and stir-fry evenly.
Add salt and prepare to cook.
Plate and enjoy.