Shrimp ballsPot-pannedTofu
Main ingredients: 1 block of tofu;Egg(from 2 eggs);Fresh shrimp 200 grams;Starch,Flour, vegetable oil, green onion,ginger,MSG, cooking wine, salt,pepper powderas needed.
Preparation: Cut the tofu into pieces that are 5 cm long, 3 cm wide, and 1 cm thick. Boil it in water to remove the beany smell, then drain and dry the water;Wash the shrimp and remove the guts, crush them into a paste, mix with cooking wine and a little salt and ginger for seasoning, marinate for a few minutes;Spread the shrimp paste on one side of the tofu piece, take care not to get it on the outside, place another piece of tofu over it, shape it properly, repeat this process for all pieces of tofu with shrimp paste;Theegg yolkis placed in a bowl, mixed with starch and flour into a batter;Heat a pan with vegetable oil;When the oil reaches six or seven tenths full, coat the stuffed tofu pieces with the egg batter evenly and gently place them in the pan to fry until both sides are golden brown, then drain the excess oil;In another wok, heat thefireto a high temperature, add green onions and ginger to release their aroma, continue adding cooking wine,broth,salt, pepper powder, when the broth boils, add the tofu, cover with a lid and simmer on low heat for several minutes. Turn the pieces over and continue to cook for another few minutes, then add MSG;For those who like spicy food, somediced chiliscan be added in the broth for both taste and visual appeal;Prepare a deep dish lined with green vegetable leaves,spinachleaves,, place the tofu on it, remove the seasoning ingredients from the soup, pour the soup over the top of the tofu (not too much), and this fresh and fragrant pot-panned shrimp tofu is ready.