Ingredients: 500g of tofu, 0/50g of shrimp/kloc-,75g of shredded mushrooms, 75g of shredded winter bamboo shoots, 75g of shredded carrots, 3 eggs, 80g of peanut oil, 50g of soy sauce, 4g of salt, 50g of sugar and 25g of sesame oil.

The practice of roasting shrimp tofu

1. Wash tofu, put it in a basin and mash it into mud; Wash prawn meat and cut into small pieces; Beat the eggs into a bowl and mix them into liquid.

2. On the pot rack fire, enlarge a part of the oil and burn it to 50% to 60% heat. Stir-fry the shrimps for a while and put them on the plate; Add oil to the pot, heat it to 60% to 70%, add shredded mushrooms, shredded winter bamboo shoots and shredded carrots, stir fry thoroughly, add light soy sauce, salt, sugar and sesame oil, stir fry evenly, cool off the fire, add bean curd, add diced shrimp and egg liquid and stir fry evenly to obtain the baked bean curd blank.

3. Put the shrimp-baked bean curd blank into a baking tray, spread it out, and bake it in a furnace (or oven) at 10 ~ 15 minutes.