Wide Potato Noodles Seafood Tofu Claypot
1.
Put 90 grams of wide potato flour in a pot to foam.
2.
Soak softly in a wide pot of potato flour.
3.
Boil water in a pot and cook the broad noodles, remove them and drain them for later use.
4.
Cut tofu and fry until golden brown on both sides.
5.
Heat the casserole to release the oil.
6.
Add ginger and shallots and stir fry until fragrant.
7.
Add thawed prawns and washed clams.
8.
Boil until the clams open, and the shrimp changes color and add mountain spring water.
9.
Season with pepper and salt, and simmer until the shrimp has red oil.
10.
Add in the fried tofu and the cooked bread in a pot until it tastes delicious.
11.
Add the rapeseed in the pot until the rapeseed is green.
12.
The wide yam noodle seafood tofu pot with full color, flavor and nutrition is ready to be eaten on the table.
Tips:
1. Wide potato noodles must be soaked in advance to soften, boiled in boiling water until cooked, and put in the seafood tofu pot to make it easier to taste.
2. In order to stimulate the umami taste of prawns and clams, add boiling water until the red shrimp oil is seasoned, and then add tofu and broad noodles.
