Japanese fresh shrimp egg tofu
Japanese tofu is also known as egg tofu, egg tofu, and egg jade crystal, and its texture is similar to tofu. It uses eggs as the main raw material, supplemented by pure water, plant protein, natural seasonings, etc., and is refined by scientific formula, with the smoothness and tenderness of tofu, the deliciousness and fragrance of eggs, and enjoys a high reputation among consumers for its high quality, deliciousness, nutrition, health, convenience and value for money.
How to make fresh shrimp and egg tofu
Step 1
Material diagram
Step 2
Remove the shells and shrimp threads from the shrimp and marinate with salt and pepper for 5-10 minutes;
Step 3
Cut the carrots into thin slices of equal thickness and stack them on a plate;
Step 4
Cut the egg tofu into about 1 cm and stack it on top of the carrot;
Step 5
roll up the shrimp and place it on the tofu;
Step 6
Pour water into the wok and bring to a boil, then add the fresh shrimp and egg tofu;
Step 7
steam until the shrimp changes color, and the soup comes out of the plate;
Step 8
Pour the steamed soup into the pot, add steamed fish tempeh, chicken essence, and sugar to boil, and then pour in water starch to thicken;
Step 9
After making a thick state, pour it on the shrimp and egg tofu and garnish with red pepper;
Step 10
Finished product drawing
Cooking techniques for fresh shrimp and egg tofu