Tofu salad
Yesterday, I saw the shrimp cooked by sister duck. I felt very fresh and fragrant. Although I was allergic to shrimp, my daughter loved shrimp. I loved tofu. I couldn't help it. I made this favorite cold tofu. I didn't dare to eat shrimp. Sometimes I like to make soup dishes before putting shrimp. My favorite is white gourd and shrimp soup, which is light and delicious. Shrimp is very expensive. 100 yuan per kilogram is still not too big. There is no way. It is too far from the sea. Eating shrimp is more expensive than fresh shrimp. When cooking, can we use fresh shrimp instead? Fresh shrimp tastes delicious, and shrimp meat tastes delicious. Although shrimp is very expensive, the amount used each time is not much. A small amount can increase the flavor.A cool side dish, very suitable for summer consumptionThe pickled mustard must be bubbly. The prepared soup must be cool. If you like chili oil, you can add some
Step 1 . Ingredients: Dried shrimp, pickled vegetables, defatted tofu, garlic, coriander, soy sauce, white sugar, sesame oil, oyster sauce
Step 2 . Soak the dried shrimp and pickled vegetables in cold water for 10 minutes
Step 3 . Pick up and cut into small cubes, chop garlic into a paste, stir fry sesame until fragrant, cut cilantro into sections
Step 4 . Add a small amount of oil to a wok, heat it up to 70%, add minced garlic, pickled vegetables, diced shrimp, and stir fry until fragrant
Step 5 . Add light soy sauce, oyster sauce, white sugar, and water. Cook for about 2 minutes. Remove and let cool. Add sesame oil
Step 6 . Carefully cut around the tofu box with a blade, lift the lid, and the tofu box will automatically fall out as soon as it sees air
Step 7 . Pour the defatted tofu into a plate
Step 8 . Spread the stir fried and cooled broth on top, sprinkle some white sesame seeds and cilantro on top. The specialty of this dish is crispy pickled vegetables, fragrant sea rice, and tender tofu.
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