Main Ingredients: 4 taels of tofu puffs (about 160 grams), 12 taels of shrimp (about 480 grams), 1 tablespoon of cooked fat meat, 1 tablespoon of water chestnut.

Seasoning: 1/2 teaspoon each salt and sugar, 1.5 teaspoons cornstarch, 1/2 egg white, a pinch of pepper.

Method: 1: Scrub shrimp with salt and cornstarch, rinse in water for 15 minutes, absorb water with absorbent paper, flatten with a knife, add seasoning, fat and hoof, tart in one direction until gelatinous.

2. Gently scrub the tofu foam with water, cut into two sides, and stuff the shrimp gum into the foam.

3. Heat three cups of oil in a wok and deep-fry the tofu puffs until light brown.

Remarks: Ideas: shrimp gum to do a good job, shrimp must be rinsed and dried water, and then put in the refrigerator, do out of the shrimp gum both crisp and flexible.

Braised Stuffed Bean Curd Foam

Ingredients: 230 grams of bean curd foam, 150 grams of pangolin meat, 460 grams of winter melon, a piece of ginger, green onion two cut short degree.

How to do it: Peel the skin off the melon and cut it into pieces; chop the pangolin meat into small pieces, add seasonings and four tablespoons of water and stir until gelatinous, then stuff it into the tofu puffs. The next oil burst ginger, put down the winter melon, tofu foam on the winter melon, add the right amount of water to simmer, drop the seasoning to bury the gravy, under the green onion pockets on the plate