Braised Spring Silkworm Shrimp with Tofu

Name: Braised Spring Silkworm Shrimp with Tofu
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece tofu; 50g shrimp; 50g broad bean

by Luo Shengtang

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

There are many seasonal vegetables in spring, such as fresh peas, fresh broad beans and spring bamboo shoots. These are very nutritious and taste very good. Spring silkworms are spring broad beans, not silkworms. Don’t be confused. Fresh broad beans are sometimes I just burned a small amount of diced meat and white sauce to make a thin gorgon. It is very delicious. The unique aroma of broad beans is easy to indulge. During the period of intoxication, fresh peas also have a special aroma, which is a hundred times stronger than the frozen package in the cold storage. The same is true for spring bamboo shoots, so taking advantage of the market season now, everyone should eat more, which is very good for your health.

Ingredients

1 piece Tofu
50g Shrimp
50g Broad Bean

Braised Spring Silkworm Shrimp with Tofu

1. Wash the broad beans, peel the shrimp, pick the shrimp thread, cut in half with a blade, grab a little salt, rice wine and a little starch, mince the shallots and garlic for later use

Braised Spring Silkworm Shrimp with Tofu recipe

2. Boil water in a pot, put the tofu down and boil, soak for a few minutes to remove

3. Wash the pot, put a little oil, add the Haitian soybean paste and stir a few times to get the aroma, then add the chopped green onion and garlic to fragrant