Recipe: Shrimp tofu

Home Cooking Recipe: Shrimp tofu


The color is light, fresh and smooth, suitable for children and pregnant women.



  1. Cut the tofu into small squares, place in a boiling water pot, then remove and drain.

  2. Treat the fresh shrimp clean, keep only the shrimp, dry the water, add a little salt, cooking wine, water starch, egg white sizing

  3. Put onion, ginger, cooking wine, soy sauce, water starch and sesame oil in a small bowl and tune into a sauce. The soy sauce can also be kept, and it can maintain the natural color and the light color and taste.

  4. Heat the wok and pour in the oil. Stir in the shrimp and stir-fry. Add the tofu and stir-fry. After the heat is evenly poured, pour in the simmered simmered juice. Stir-fry quickly and topped with sesame oil.


Shrimp has high nutritional value and rich protein. Vitamin A, carotene and inorganic salts are relatively high, while fat content is not only low, but also mostly unsaturated fatty acids. In addition, the muscle fibers of the shrimp are relatively thin, the structure of the tissue protein is soft, and the moisture content is high, so the meat is tender and easy to digest and absorb.

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