Crab Tofu

Name: Crab Tofu
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs Hairy crabs; 2 pieces tofu; 3g salt; a little ginger; a little Water starch; a little Shallots; 1 tsp Rice wine; 1 tablespoon water

by Simple cooking

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

In traditional Chinese tofu, soybeans (green beans and black beans can also be used) are soaked in water, swelled and softened, and then ground into soy milk. The residue is filtered and boiled; then bittern or gypsum is used to "brine" to make the protein (protein) dispersed in the soy milk. Food) pellets condense together to form "tofu brain"; squeezing out the water is tofu.

Ingredients

2 pcs Hairy Crabs
2 pieces Tofu
3g Salt
a little Ginger
a little Water Starch
a little Shallots
1 tsp Rice Wine
1 tablespoon Water

Crab Tofu

1. Wash the hairy crabs, steam them in the pot, remove the crabmeat and crab roe, chop them to make crab noodles, soak the tofu in the brine for 2-3 hours and remove for use. Wash lettuce, diced ginger and shallots for later use

2. Heat the oil in the wok on high heat to 70% hot, add the green onions and ginger, and sauté until fragrant. Add crab noodles and stir-fry, cook rice wine, add appropriate amount of broth (if there is no broth, you can replace it with water)

3. Bring to a boil, adjust to medium heat and simmer until the crab powder is delicious, add tofu, smash, and simmer for 3 minutes; add salt, pour in water and starch to thicken and then turn off the heat