Main ingredients: tofu 300 grams of fresh shrimp six fresh squid half

Seasonings: 10 grams of soy sauce 10 grams of oyster sauce 10 grams of yellow wine 10 grams of soy sauce seafood sauce 15 grams of pepper 1 gram of green onions, ginger and garlic moderately

Peellet shrimp peeled and removed from the head to remove the shrimp glands washed, the fresh squid to remove the head to remove the membrane, cut flower knife divided into small pieces, each with a little salt and wine and a little bit of dry starch to grasp the spare

Tofu cut 1.5 cm large thick slices of reserve

The next frying pan more than some oil heating until eight hot. p>Tofu cut 1.5 cm large thick slices of spare

Frying pan more oil to 80% heat, under the tofu on high heat to fry the surface of the browned and soaked in cold water spare

Boiling water first slightly scalded shrimp and squid fished out

And then fried tofu with boiling water to cook for a while fished out

Frying pan cleaned and heated to a small amount of oil, the first to put the ginger and garlic chili sauce pot out of the fragrance

Then put ginger and garlic fries

Then put a little more oil, the first to put the ginger and garlic fries out of the pot

Then put a little more oil to the pan, and then put a little more oil to the pan. /p>

Then put the seafood sauce a little fried, then pour the right amount of hot water, then put the raw pumping, yellow wine, a little old pumping color, pepper, boil and put the tofu, medium heat for three minutes

Then put the blanched shrimp and squid down to boil for another three minutes

Finally, hook the water starch pot, and dumped it into the casserole ahead of time padded on the lettuce leaves, covered with a lid on the open fire for five minutes until boiling, open the lid! After sprinkling small pieces of green onion can be served

After the memory:

Shrimp and squid try to use fresh, squid is best to use the body parts, the head can do other uses.

Don't cut the tofu too thin, so that the fried out will become too hard, to achieve the outer layer of tough skin, the inside is soft core is good.

Fried tofu oil temperature must be eighty percent, that is, to smoke, so that the surface will be charred, if the oil temperature is not enough, the tofu can not be shaped, no taste but also easy to rot.

Fried tofu is more dangerous, first of all, the oil in the frying pan can not be more than half of the pot, if very full, a cold tofu, the oil will overflow, it is dangerous, and put so much oil does not mean that the family solid!

And then there is the deep-frying time to put a piece down, to put against the side of the pot, don't a plate of tofu all at once poured into it, then really have to fight 119.

If the tofu is used more, it is divided into two fried, because the home pot is small, once put too much, the oil temperature drop too low this tofu can not be fried.

Fried tofu should be put into cold water, one is to soak away excess oil, one is to let the tofu back to soft, and finally do the dishes when it is best to blanch, because the surface will still have a lot of oil, this soak a blanch, the oil will be lost almost, healthy!

The tofu processed, in fact, it is simple, you say it is not, I put the seafood sauce, you can also put soy sauce, hot sauce, etc. can be, this is just a practice, seasoning you say, remember not to put salt.

Pot put a vegetable leaf can prevent the bottom of the paste, one is the effect on the flavor of the vegetable, one is not good to wash, the last thing to say is to wait until the casserole is completely cooled and then washed, otherwise it is easy to spoil.

Well, today all together!