Braised Jade Tofu with Bamboo Fungus and Shrimp

by elmonte

5.0 (1)
Favorite
3

Difficulty

Easy

Time

30m

Serving

2

Yuzi tofu is smooth and delicious, suitable for all ages. This bamboo fungus braised jade tofu is common in Cantonese cuisine, and it is also a home-cooked dish in my family. Because the children at home like it, the son likes tofu, and the daughter likes bamboo fungus, and each takes what he loves. "

Braised Jade Tofu with Bamboo Fungus and Shrimp

1. Cut the jade tofu into small pieces.

2. Wash the shrimp, dice, and marinate with cooking wine and cornstarch for 10 minutes.

3. Chopped green onions.

4. Soak the bamboo fungus, wash, and cut into small sections.

5. Beat the eggs with salt, and dip the tofu into the egg liquid.

6. Put a little more oil in the pan and fry the tofu until golden on both sides.

7. The fried tofu is drained and placed in a plate.

8. Pour out the oil in the pot and use the remaining oil to saute the white onion.

9. Fry the shrimp until slightly discolored.

10. Add bamboo fungus and stir-fry, add oyster sauce, sugar and chicken broth and cook until the soup thickens.

11. Add chopped green onion and mix well.

12. Pour the bamboo fungus on the tofu.

13. The tofu is smooth and tender, and the bamboo fungus is crispy, fragrant and delicious.

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