1. Prepare the ingredients: a few bags of Japanese tofu, fresh shrimp, cucumber
2. Cut the tofu from the middle with a knife (there is a dotted line on the outside of the package, follow the instructions), divide it into two sections, pick up the bottom of the package, and gently place the tofu on the chopping board.
3. Cut into slices with a thickness of 1 cm.
4. After cleaning the shrimp, take out the sand line to remove the case, wash, add salt and marinate in Shao wine.
5. Place the cut Japanese tofu evenly on the plate, placing a shrimp on each surface of the tofu.
6. Sprinkle a little salt and prepare to put in the steaming dish. Steam on the pot, and the water in the pot will be ready for five minutes to keep the tofu and shrimp fresh and tender.
7. Pour the steamed water from the plate into a bowl, add a little starch to make it evenly (if the water is too low, add a little cold water).
8. Pour the water starch into the pot, add a little light soy sauce, and turn off the heat when a thin gorgon juice is formed.
9. Place the diced cucumber on the shrimp, pour the juice into a small bowl, and pour it on the steamed tofu shrimp.
10. The Japanese tofu is tender and smooth, coupled with the fragrant taste of shrimp, it is a perfect match!
