Shrimp and egg yolk tofu
| Silver tofu 250g | Shrimp 60 grams |
| Salted egg yolk 4 | Corn kernels 1 handful |
| Edamame rice 1 handful | Cooking wine 1 spoon |
| Onion Appropriate amount | Salt Appropriate amount |
Step 1
The tofu used in this dish is southern tofu, which has a softer texture. Microwave the salted egg yolk for half a minute in advance and crush it. If the shrimps are too big, cut them into cubes and add some salt and cooking wine.
Step 2
Boil a pot of water and blanch the shrimps caught with cooking wine. The cooking wine evaporates under high temperature, and the fishy smell can be removed from the blanched shrimps, making them crispier in texture.
Step 3
Nan tofu is relatively tender. In order to prevent it from breaking easily, the tip is to blanch it in boiling water beforehand. Increase its toughness. It won’t break easily when fried. Blanch the corn kernels and edamame rice until they are raw.
Step 4
Add enough oil to the wok. Saute green onions, add salted egg yolk and stir-fry over low heat until foamy. Add 1 bowl of hot water.
Step 5
Pour in the tofu and cook for about 5 minutes. Then pour in the shrimp, corn kernels, and edamame. Fry briefly for a few times, thicken with appropriate amount of water starch, and add some salt to taste.
Step 6
Finished product
Step 7
Finished product
Step 8
Finished product Recipe for cooking shrimp and egg yolk tofuIt is best to use southern tofu for this dish, which is relatively tender. It tastes better. Since the shrimp already has a fresh flavor, you only need to add an appropriate amount of salt according to taste. The amount of boiling water is about 2/3 of all ingredients.
