First course: Fried tofu with shrimps.

Shrimp tofu, shrimp is not fishy or stinging, and tofu is matched together, which has both the freshness of shrimp and the fragrance of tofu. The combination of the two is perfect. Shrimp and tofu can supplement calcium, lower blood pressure and reduce blood fat, and are the best food for obese people!

This dish is a must for my family for a week. My son likes it best. It can not only make tofu smooth and tender, but also make shrimp delicious and elastic. It's also my favorite. Haha, many times the menu is what his son wants to eat.

Ingredients: shrimp 200g, tender tofu 100g, pea 10g, ginger 1 slice, 2 cloves of garlic, 2 tablespoons of starch, cooking wine 1 tablespoon, 2 tablespoons of soy sauce, oyster sauce 1 tablespoon, and proper amount of salt and oil.

Step 1: Wash shrimp, remove intestines and shells, cut back, gently knead with a little salt and starch, remove mucus from shrimp, remove fishy smell, and repeatedly rinse and drain. Tips on how to peel shrimps quickly: You can put fresh raw shrimps in the refrigerator for 10 minutes, and after taking them out, their shells are slightly hard, then remove the heads of shrimps, and then peel off all the shells of the heads of shrimps to get complete shrimp meat.

Step 2: add a little salt to the shrimp and knead until it melts, then add dry starch and stir evenly to enhance the viscosity, and marinate for 5 minutes.

Step 3: Blanch the tofu and peas separately for later use.

Tofu needs blanching. The main purpose of blanching is to get rid of some beany smell, because some people may not particularly like this taste. When scalding tofu, you should put it in hot water. Some people may put it directly in cold water, just like boiled pork ribs. This is not correct. Tofu is different from meat, so you must put it in hot water.

In the process of blanching, you can also add a little salt, which will make the tofu taste better and the tofu is very fresh and tender. You should also pay attention to controlling the time of blanching. Not too long. You can take out the tofu in about two minutes and drain it in a basin.

Step 4: Prepare the sauce in advance: stir the soy sauce, cooking wine, oyster sauce and salt evenly.

Step 5: Pour the oil in the wok to 40% oil temperature, add the shrimps until smooth, and take out and drain the oil.

Step 6: Leave the bottom oil in the wok, saute ginger and garlic to remove residue, add tofu, add half a bowl of water, stir-fry and cook for 5 minutes, then add shrimp to cook for 1 minute, and then add peas.

Step 7: finally, pour in starch water to thicken, and collect the juice out of the pot.

Second course: fried shrimps with celery at home.

Composition:

300g celery, 200g shrimp, 50g carrot, 20g ginkgo, 2 tbsp oil, a little salt, starch 1 tbsp rice wine 1 tbsp sesame oil.

Exercise:

1. Thaw the shrimp first, then wash the shrimp by grabbing and pinching, then use kitchen paper to absorb the water, and prepare celery, carrots and ginkgo.

2. Cut celery into oblique slices, wash and control water, peel carrots and cut oblique slices, add 1 teaspoon salt to shrimps, and hold rice wine and starch for 15 minutes or more.

First, we need to blanch celery, carrot and ginkgo. After the pot is boiled, we pour these three ingredients together, add 1 teaspoon salt, blanch, scoop up, shower with cold water and drain.

4. Heat the wok and pour in the oil. When the oil temperature is 70% hot, take out the starched shrimps and put them into the wok. Stir well until the shrimp changes color.

5. Pour the blanched celery, ginkgo and carrot slices into the pot and stir-fry until the dish is fragrant. Then add salt and stir fry for a while. Finally, add a little sesame oil to enhance the flavor. After frying, turn off the heat and take out the pot. Serve it on a plate.

Tips:

1. Shrimp must be starched and marinated, which can remove fishy smell, lock the water in shrimp meat and make it fresh and delicious.

2. Adding salt during blanching can keep the color of vegetables from turning yellow and reduce the loss of nutrients.

The third way: Steamed eggs with shrimp and tofu.

The two most important points of steaming eggs are adding water.

To add water to the egg liquid, add warm water first. If you add raw water directly, there will be bubbles in the eggs. But don't add boiling hot water, you can drink egg drop soup directly.

In addition, the proportion of water is also very important, preferably 1.2 times-1.5 times. For example, the net weight of eggs is 50 grams, and 60-75 grams of water is added. The more water, the softer the custard.

The second is the steaming temperature.

Don't steam eggs too much. Too much steam is easy to make honeycomb eggs. If a steamer is used, after the water is boiled, steam it on a medium or small fire for 8-9 minutes.

If using a steamer, steam at 85 degrees for 8 minutes. Let the steamed eggs be steamed with very mild steam.

Ingredients: a small piece of tofu, three eggs, shrimp 12, one onion, appropriate amount of salt, appropriate amount of starch, soy sauce 1 spoon, sesame oil 1 spoon.

Let's look at these steps with me.

First: cut the tofu into small pieces and put it in the refrigerator for half an hour. After the tofu oozes water, throw it away for later use.

Second, peel the shrimps, add half a spoonful of salt and one spoonful of starch, stir well, then marinate for 10 minute, break the eggs, add warm water 180g, stir well, filter with a sieve, and filter out bubbles and some protein that cannot be broken. The filtered protein is very delicate.

Step 3: Pour the tofu into the egg mixture, cover it with plastic wrap and stick a small hole with a toothpick to prevent steam from dripping into the egg mixture. After the water in the steamer is boiled, put it in the egg and steam for 8 minutes.

Step 4: Uncover the plastic wrap and steam the shrimp on the fire for 2 minutes. Turn off the fire after the eggs are cooked and solidified, so that the steamed shrimp is delicious.

Step 5: Before cooking, pour a spoonful of soy sauce and a spoonful of sesame oil, sprinkle with a chopped green onion and serve.