Tofu with Anchovy Shrimp

Tofu with Anchovy Shrimp

1. Pea tofu (generally tofu is also available) 400 grams, 10 shrimps.

2. Seasoning: Lee Kum Kee Jinzhen consumes 30 grams of oil, 20 ml of steamed fish soy sauce, and 5 ml of cooking wine.

3. Pick the shrimp, remove the shrimp thread, head and peel, leaving the tail section intact.

4. Pat the shrimp meat with the back of a knife and drizzle a little cooking wine.

5. Cut the tofu to a thickness of 1 cm, and use a biscuit mold to make a flower shape. You can cut it into slices without a mold.

6. Use a smaller round mold to make the flower center.

7. Serve the tofu cubes on a plate.

8. Put the phoenix prawns into the flower center.

9. Put it in a steamer and boil on high heat for 6-8 minutes.

10. The tofu with shrimps after being out of the pot already makes people want to drool.

11. Chop garlic in advance or mash it with garlic nest.

12. Preheat the pot, add edible oil, and stir-fry the garlic with garlic at low temperature.

13. Add steamed fish soy sauce and stir fry evenly.

14. Add fuel consumption.

15. Stir it quickly and evenly stop the fire and consume the oil and garlic sauce is ready.

16. The sauce is poured on the phoenix tofu.

17. Serve on a plate, the taste is delicious, the appearance is beautiful, the baby likes it very much.