Braised Shrimp with Tomato Tofu

Name: Braised Shrimp with Tomato Tofu
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 bowl shrimp; 3 pcs tomato; 1 piece tofu; 3s Chives; 1 piece ginger; a little Vegetable oil; Some salt; a little water

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The daily soup should not be less water, not only to supplement the nutrients lost in the body, but also to add more water. Try to be less greasy in your diet, but it is not vegan to be healthy. Therefore, intake of high-quality protein is the first to bear the brunt, such as fish, shrimp, chicken, and beef, with less fat and comprehensive nutrients, so you don’t have to worry about growing meat after eating.
I grew up in Beijing. When I was young, the most common seafood was hairtail, yellow croaker, flat fish, and then small shrimps. The fish that were eaten a lot were freshwater cultured fish. Later, with the continuous development of the aquaculture industry, shrimp became more and more common. Although seafood is becoming more and more abundant now, for me, the production of these aquatic products still only stays at the technical level of cooking and steaming. I am afraid this is related to the deep-rooted diet and cooking methods.
For example, today’s tomato tofu shrimp dish, if you replace the shrimp with meat slices, minced meat, potato chips, and vermicelli, I am afraid it will be a new dish. Therefore, people often ask me why I can make meals that are not repeated every day. You see, it's actually that simple, and you can get new ideas with a little change. The tomato tofu is red and white, beautiful and appetizing. After adding a few shrimps, it becomes extremely delicious. Add more water to boil the tomato juice so that you don’t even need to make the soup. "

Ingredients

1 bowl Shrimp
3 pcs Tomato
1 piece Tofu
3s Chives
1 piece Ginger
a little Vegetable Oil
Some Salt
a little Water

Braised Shrimp with Tomato Tofu

1. Clean a bowl of shrimp;

2. Peel off the shell and shrimp head, leaving only the shrimp, remove the shrimp thread and clean it;

3. Take appropriate amount of shrimp, 3 large tomatoes, 1 piece of tofu;

4. Cut the tofu into pieces and the tomatoes into small pieces;

5. Finely chop chives and shred ginger;

6. Pour a little oil in the wok, add half of the ginger shreds into the wok and stir fry to change the color and smell;

7. Pour the tomatoes into the pot and stir fry to make the soup;

8. Then pour in an appropriate amount of water, put the remaining ginger shreds into the soup, bring to a boil over medium heat, to fully release the lycopene, and make the soup more rosy

9. Add appropriate amount of salt according to the taste, put the tofu into the soup, cook for two minutes, so that the soup can also enter the tofu;

10. After the soup is boiled again, put the shrimps into the soup evenly, turn off the heat when the color changes;

11. After serving, sprinkle chopped green onions, and an appetizing soup is ready!

Tips:
1. The amount of tomatoes can be more, the thick soup is more appetizing, and the color also induces appetite;
2. Turn off the heat when the shrimp changes color after being put into the soup;
3. This soup is ruddy in color, so it is best not to add soy sauce.