Technology: combustion

Processing materials of Japanese bean curd with shrimps and dictyophora;

Ingredients: 200g of Japanese tofu, 50g of dictyophora indusiata, 0g of shrimp10g, and appropriate amount of Chinese cabbage.

Seasoning: starch, minced onion and ginger, salt, chicken essence, cooking wine, soy sauce and salad oil.

Teach you how to make Japanese shrimp and bamboo shoots tofu, and how to make Japanese shrimp and bamboo shoots tofu delicious.

1. Cut Japanese tofu into sections, pat starch, and fry in oil pan until golden; Dice bamboo shoots and blanch with boiling water; Drying the shrimp in an oven; Blanch the cabbage with water as the edge. 2. Heat the oil in the pan, add the minced onion and ginger, stir fry, add Japanese tofu and bamboo shoots, add other seasonings to taste, cook for 5 minutes, take out the pan and plate, and sprinkle with shrimps. The key to making Japanese tofu with shrimps and bamboo shoots: the tofu should be fried a little older, otherwise it will be brittle when burned.