Shrimp and tofu stew
Overview
The girl has started to grow recently, and she is too picky. She only eats the food I cook. She is worried that she cannot keep up with nutrition, so she can only rest for a day and cook for the day. Tofu and prawns are her favorites.
Tags
Ingredients
Steps
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I bought the prawns in the morning and put them directly in the freezer of the refrigerator. When I need to eat them in the afternoon, take them out and rinse them with tap water. Hold the shrimp with your hands, bend its back, and let its back face you. I used kitchen scissors to cut open the second section of the shrimp's back. Fresh shrimp shells make a crisp sound when cut. Cut all the way to the end, then flip it to both sides, and the shell will come out completely. The shrimp intestines are also completely exposed. Pull out the shrimp intestines slowly. Don't use too much force, as it will easily break. That thing is too dirty. After pulling out the shrimp intestines, twist off the shrimp heads. Because today we are eating shrimps.
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Soak the shrimps with the shrimp lines removed in light salt water and then clean them, so that the shrimps will be crispy and refreshing. Look at the shrimps on my fingers, how white and fat they are. This is what it looks like cleansed.
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Add salt, pepper, light soy sauce and dry starch to the shrimp. I ran out of starch when marinating, so I didn't put it in. I bought it back later when I was cooking it. Stir thoroughly and use your hands to coat evenly.
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Wash the southern tofu and sprinkle salt evenly from top to bottom and left to right. Give it some flavor.
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How to put the pot in the middle, because time is tight, I can't take pictures, I typed it out, you can understand it by yourself. Chop green onions and ginger into small pieces and set aside. Heat the pan with cold oil, add the shrimps to the pan and stir-fry until the shrimps change color slightly and shrink into a ball. Remove to a plate and set aside. Heat the wok over high heat again, add oil to medium heat, sauté the minced onions and ginger, add the stock (I used the blackened fish soup at noon), diced tofu, and shrimps and cook them until the flavors are fragrant, then pour in an appropriate amount of water starch to thicken the sauce, and then drizzle a little hot oil on it before serving to add aroma.
