Name: Loofah Seafood Tofu Pot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Loofah; 10g Black Fungus; 30g Ham; 2 pcs Japanese tofu; 100g clams; 6 scallop; 1 parsley; 1 shallot; 1 tablespoon Oyster sauce; Some salt; 15ml Peanut oil; Some Water starch

Loofah Seafood Tofu Pot

by He Xiaohe

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

A particularly delicious dish, with shellfish seafood, tender Japanese tofu, plus soft loofah, a very light soup, but delicious.

Loofah Seafood Tofu Pot

1. Prepare ingredients.

2. Cut the loofah into hob pieces.

3. Sliced ham.

4. Cut the Japanese tofu package and cut into thick slices.

5. Put oil in the pan and fry the tofu slices.

6. Fry both sides hard and remove and set aside.

7. Brush the shells of the scallops, boil water in the steamer, and steam for about 3 minutes. Remove the shells and set aside.

8. Sauté chopped shallots in a pan.

9. Add the loofah cubes and stir fry.

10. Add oyster sauce and salt to taste.

11. Add fungus and stir fry.

12. Add appropriate amount of water or stock to continue cooking.

13. After boiling, add the clams.

14. Cook for another half a minute, and the clams will open.

15. Add sliced ham and cut Japanese tofu.

16. Continue to cook for 10 seconds and add the scallop meat.

17. Add appropriate amount of water starch and bring to a boil.

18. Add coriander to taste. The delicious soup is ready.

Tips:
1. Scallop shells are dirty, so don't cook them together.
2. Japanese tofu is relatively tender, so be careful not to break into dregs when frying.