Shrimp Tofu Soup
1.
Argentine red shrimps are thawed at room temperature in advance, and tofu, carrots, ginger, chives and coriander are prepared.
2.
Defrosted shrimp, wash, drain, add salt, oil, cornstarch, a few drops of lemon juice, mix and marinate for 3 minutes.
3.
The tofu is soaked in brine so that it will not break easily when cooked.
4.
Peel the carrots, wash, and dice into cubes.
5.
Put it in a pot, add an appropriate amount of water and bring it to a boil.
6.
Then put the shrimp, then cut the tofu into the pot and cook.
7.
When the shrimps and tofu are cooked, change to high heat and add some water starch to thicken.
8.
Add salt and boil it again to prevent it from sticking to the pan. You can use a spoon to mix it and boil it.
9.
Turn off the heat, add coriander and chives, and it can be served.
10.
Sweet and delicious out of the pot.
Tips:
1. Argentine red shrimp is fat and thick, slightly harder to cook than small shrimp;
2. Adding lemon juice to remove fishy can also increase the taste;
3. When the cornstarch is thickened, change it to high heat, mix well, and then turn off the heat immediately, otherwise it will paste.
