Smooth and Tender Flavor-stewed Tofu with Large Prawn Paste

Name: Smooth and Tender Flavor-stewed Tofu with Large Prawn Paste
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Large prawn paste; 500g North Tofu; 200g Pork froth; 2 tablespoons Fish Stuffed Soy Sauce; Some Water starch

by Jun Meng dark blue

5.0 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

2

After many repeated trials, the first product-large shrimp paste has finally been studied successfully.

The raw materials are selected from the large prawns from the Bohai Bay, which are pure natural green foods that are cleaned and marinated by traditional fermentation. This shrimp paste is low in salt, no fishy, naturally high in calcium, ready to eat when opened, and is rich in various trace elements, protein, and various amino acid beneficial bacteria needed by the human body.

There is also a very important nutrient component in shrimp paste-astaxanthin. Astaxanthin is by far the strongest antioxidant, called super vitamin e. The more red the shrimp paste means the more astaxanthin. This large prawn paste has a unique taste, delicious taste, not greasy food, endless aftertaste, and rich nutrition.

Tofu stewed with prawn paste is a perfect match for the two. The prawn paste is delicious and the tofu is tender. During the stewing process, the tofu absorbs the astaxanthin and delicious flavor of the prawn paste and fills the tissues. The best tool for eating this dish is a spoon. Spoon a spoonful of smooth tofu and delicious red soup in the mouth. The thick and delicious soup and the tender tofu make the feeling is a kind of comfort and happiness! "

Ingredients

Smooth and Tender Flavor-stewed Tofu with Large Prawn Paste

1. Ingredients: 200 grams of large prawn paste, 500 grams of northern tofu Ingredients: 200 grams of pork froth Seasoning: 2 tablespoons of fish stuffed soy sauce, appropriate amount of water starch

Smooth and Tender Flavor-stewed Tofu with Large Prawn Paste recipe

2. Cut the northern tofu into 2cm cubes, boil water in a pot, and blanch the tofu cubes in the pot after the water is boiled to remove the beany taste

3. Boil the oil in the pot, stir the pork froth into the pot and stir-fry. When the frying is mature, set it aside.

4. Add oil to the pot and stir-fry the prawn paste into the pot over low heat

5. Fry the red oil into boiling water, put the tofu cubes into a pot and simmer, add 2 tablespoons of fish stuffed soy sauce

6. Pour in a little water starch

7. Add the fried pork, simmer on medium heat, and when the simmering soup is thick, just collect the juice on high heat

Tips:
1. Tofu should be blanched in advance, so as to better remove the odor of tofu;
2. When frying the prawn paste, you must fry slowly on a low fire, because a kind of beneficial bacteria will be produced during the fermentation of the shrimp paste, and a lot of bubbles will be produced when encountering high temperatures, so you must use a low fire to slowly fry;
3. There is no need to add salt to this dish, because the prawn paste itself has a salty taste.