Recipe of Jinsha Shrimp Stewed Tofu

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  1. Cut the tofu into small cubes, cut off the roots of the crab mushrooms, wash and drain and set aside.

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  2. The salted egg yolks are steamed in advance.I steamed them in a pressure cooker for five minutes.Take it out and crush it into powder with a spoon.

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  3. Remove the head of the prawn, then peel off the shell, open the back, take out the shrimp thread and wash it net.

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  4. Boil water in a pot, add prawns and scald until they change color, remove immediately and set aside.Don't cook it for too long or the shrimp will taste stale.

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  5.Cut the shallots and ginger into chopped green onions and shredded ginger respectively, put a spoonful in a small bowl Corn starch, add water and mix well to form water starch.

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  6. Pour an appropriate amount of cooking oil into the pot and heat it until it is 50% hot, then add shredded ginger Stir-fry over low heat until fragrant, then add the shrimp heads and stir-fry to release the shrimp oil.

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  7. Then pour in the crushed egg yolk and stir-fry over low heat until the egg yolk is bubbling..

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  8. Pour a small bowl of water into the pot and bring to a boil, then add the crab flavor Cook the mushrooms for about three minutes.

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  9. Add the tofu and cook for another two minutes.Add the blanched shrimp and mix before serving.uniform.

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  10. Add salt and white pepper according to personal taste, and finally pour in water and starch and mix well , sprinkle with chopped green onions and turn off the heat.

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  11.A delicious and nutritious golden sand shrimp stewed tofu is ready, mixed with rice It’s really delicious!