1. Soup: sauté the green onion, ginger slices, and shrimp shells with sesame oil, add 2 tablespoons of curry powder, 2 tablespoons of boiling water, simmer for 3 minutes, strain out and set aside
2. Shrimp with open back, scallops and scallops, cut in half with a knife, cut the squid into thin slices with a diagonal knife, cut the tofu into thick cubes, and cut the broccoli into small pieces.
3. Fried tofu with fragrant egg
4. Add shredded ginger, green onion, and soup, mix and cook
5. Add 1/2 teaspoon salt, 1 teaspoon sugar to taste, add broccoli and cook, then add seafood and cook
6. Turn off the heat and add 2 tablespoons of starch water to thicken the juice
7. Add 2 tablespoons of coconut milk to taste and cook before boiling
Tips:1. If you choose a casserole as a serving dish, you need to preheat the bottom of the casserole, put 20g of unsalted butter, and pour in the cooked curry seafood tofu
2. The curry powder I chose is salt-free. If you choose flavored curry powder, the salt in step 5 needs to be prepared according to personal taste
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