The Season of Zhang Ya Wu Claw is Crazy-[shrimp Powder Tofu]

Name: The Season of Zhang Ya Wu Claw is Crazy-[shrimp Powder Tofu]
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Shrimp yellow; Some Lactone Tofu; Some lard; Some shallot; Some ginger; Some salt; Some Chicken Essence; Some White wine; Some Water starch

by Glutton Embryo Ancestor

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Use the most common ingredients to make peerless dishes

To cook crayfish, you need to remove the shell of its head. When peeling off the shell of the crayfish's head, you will find that its head is covered with two very thick shrimp yellows. I felt very unbearable to wash it with water, so I went online and checked cooking books to find out how to cook it. But the final result was nothing. So I tried it with reference to "Crab Noodle Tofu", but I didn't expect it to succeed in one fell swoop! Crab noodle tofu mostly uses salted egg yolk instead of crab noodles. My first version of shrimp noodle tofu is made with real shrimp yolk. Only half a small bowl of shrimp yolk is extracted from 6 catties of crayfish. Just imagine how precious it is.
The moment you put the shrimp powder tofu into your mouth, there is a "turning around" taste in your mouth. The rich shrimp flavor with a rustling taste wraps the delicate soft tofu and melts in your mouth. I verified the sentence: "You haven't tried it, and you never know how good it is!" Dear friends, don't you want to experience it? ^_^"

Ingredients

Some Shrimp Yellow
Some Lactone Tofu
Some Lard
Some Shallot
Some Ginger
Some Salt
Some Chicken Essence
Some White Wine
Some Water Starch

The Season of Zhang Ya Wu Claw is Crazy-[shrimp Powder Tofu]

1. 1) Rinse the extracted whole shrimp yellow with pure water, control the moisture as much as possible (it is impossible to completely control it), and add a little white wine for later use.

The Season of Zhang Ya Wu Claw is Crazy-[shrimp Powder Tofu] recipe

2. 2) Cut the lactone tofu into tofu cubes the size of a thumb lid, rinse with pure water, and control the moisture as much as possible.

3. 3) Put the lard in the wok and melt it over a low heat.

4. 4) Nowadays, the oil pan is 80% hot and the ginger slices saute. Pour the shrimp yellow and stir fry.

5. 5) Pour in tofu, push well, and coat with shrimp. Add a little water and salt, cover and bring to a boil.

6. 6) Use a little water, starch, and stir evenly, and adjust a little chicken hardcover basin.

7. 7) Sprinkle a little chopped green onion on the table.

Tips:
1) Using lard can make the dishes more delicious, but be careful that the entrance is very hot.

2) Shrimp yellow is easy to burn, people should not leave, otherwise it would be a pity.

3) Baijiu replaces yellow wine, which is easier to remove fishy.

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