Three Fresh Japanese Tofu

Name: Three Fresh Japanese Tofu
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Japanese tofu; Some Fish Ball; Some Shrimp balls; Some Crab sticks; Some green pepper; Some shallot; Some ginger; Some oil; Some salt; Some Five spice powder; Some MSG; Some starch

by Liu Yingjie

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Japanese tofu is also called internal fat tofu, egg tofu, yuzi tofu, and egg yujing. Although it is called tofu, it does not contain any bean ingredients. It uses eggs as the main raw material, supplemented by pure water, plant protein, natural seasonings, etc., which has the smoothness and tenderness of tofu, and the delicious and delicate fragrance of eggs. My whole family loves to eat very much, but because there is no one near the house, I took the train to the provincial capital Harbin to buy two large pockets. It was not very worth eating when I came back, I'm afraid it will be hard to eat in the future! "

Three Fresh Japanese Tofu

1. Take some Japanese tofu.

2. Gently cut at the dividing line and cut into small pieces.

3. Coat Japanese tofu with starch.

4. Put enough oil in the pot, add Japanese tofu when the oil is 60% to 70% hot, deep-fry until golden and firm, then remove.

5. Cut the fish balls, shrimp balls, and crab sticks into small pieces and pieces.

6. Cut green pepper into small cubes.

7. Leave the bottom oil in the pot and put it in the scallion ginger when it is 80% hot.

8. After the scallion and ginger smell, add green pepper and stir fry, then add fish balls, shrimp balls, crab sticks, stir fry a few times, add appropriate amount of seafood soy sauce, add appropriate amount of water, boil over high heat and turn to low heat.