Supplement: shrimp 48 g celery leaves 10 g starch (fava bean) 15 g egg white 20 g

Seasoning: Salt 5 g alkali 2 g lard (refined) 70 g wine 15 g monosodium glutamate 1 g chicken oil 15 g each moderately

Cocoon bean curd:

1. tender tofu soak in water, slice off the skin, grind with a knife surface into mud;

2. tofu puree through the bucket system fine add fine salt, tofu puree, tofu puree, tofu puree, tofu puree;

2. Tofu tofu, with a soak in clean water, slice off the skin, with a knife surface grinding into mud;

2. tofu puree over the wicker system to add fine salt, lye, stirring with chopsticks on the strength;

3. shrimp tendon, wash and squeeze out the water to add wine, salt, egg white, wet starch on the batter;

4. battered shrimp slipped in 40% hot oil to the raw fish;

5. will be the old celery leaves with 70% hot oil fried green;

6. p>6. with tofu puree spread wrapped into the shrimp, wrapped into a cocoon shape;

7. will be "cocoon tofu" into the oil deep-fried golden brown fish out;

8. frying pan on the fire add broth 200 ml boil, add wine, salt, monosodium glutamate, with wet starch thinning thickening, hit the chicken oil poured on the tofu can be.

For more information on cocoon tofu, see mint.com food library/shiwu/canjiandoufu