Canadian Arctic Shrimp, Cabbage and Tofu Soup
Canadian Arctic Shrimp 500 grams | Chinese cabbage 1 piece |
Tofu 1 block | Salt 5 grams |
Eggs 1 | Edible oil 3 spoons |
Step 1
Canadian Arctic shrimp are produced at a depth of 400 meters in the extreme northern waters of the Northern Hemisphere. It takes about 6 years to grow to commercial size. They are all wild Arctic shrimp. From the time it is caught out of the water to transported to various importing countries, it needs to be caught, cleaned, sorted, cooked, quick-frozen and packaged, and finally transported to various importing countries, thus completing the shrimp journey from the deep sea to the table.Step 2
Slice the cabbage and place the cabbage stems and leaves separately.Step 3
Cut tofu into cubes.Step 4
Remove the shells of Arctic shrimps and leave the kernels and seeds, and the heads can be fried in shrimp oil.Step 5
Get oil in the pot, fry the eggs first and set aside.Step 6
Pour the oil into the pan and fry the tofu until golden brown on both sides.Step 7
Pour oil into the pot, add shrimp shells and heads, cover the pot and simmer for a while to fry the shrimp oil.Step 8
Add cabbage, stir-fry and cook for a while.Step 9
Add arctic shrimp, cabbage leaves, tofu, and eggs and cook for a while.Step 10
Finally, put the Arctic shrimp, shrimp roe, and whole Arctic shrimp into the soup to enhance the freshness. This way the soup will have a layered flavor. Canadian Arctic Shrimp, Cabbage and Tofu Soup Recipe