Seafood and Tofu Casserole
An absolute feast dish.?
Ingredients ?
6 shrimps
One large piece of grouper
6 fresh scallops
1 squid
Moderate amount of white clam meat
2 boxes of slab tofu
3 strips of apricot mushrooms
Cabbage ? Half of cabbage ?
3 green onions
3 slices of green onions
1 large piece of ginger
3 tablespoons of oyster sauce
moderate amount of rice wine
2 tablespoons of sesame oil
pinch of white pepper
pinch of salt
moderate amount of water starch
How to make Seafood Tofu Casserole ?
Shell the shrimp, open the back and remove the threads
Cut the squid into rings
Cut the grouper into small pieces
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Open the high heat
Shrimp shells with Kyung-ri onion and ginger slices to stir-fry
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Keep the high heat
Stir-fry the shrimp shells until the shrimp turn red, add a little Rice wine
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Reduce the heat to medium
Add boiling water, cook for 15 minutes, then strain and set aside.
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Choose slab tofu
(you can also choose other tofu, as long as it can be fried)
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Cut the tofu into large pieces
Turn on the high heat, and keep it at a high heat all the time
After the oil temperature is 70% hot , add tofu and fry until golden brown and set aside.
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Cut the mushrooms into cubes and set aside.
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Cut cabbage into long strips, wash and drain
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Cut green onion into segments, slice ginger
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Open the fire
Add a moderate amount of oil to the wok, and put in half of the green onion segments, sliced ginger and fried almond abalone mushrooms and sauté.
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Keep the heat high
Add oyster sauce and stir fry.
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Keep the heat high
Add shrimp stock.
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Keep the heat high
When the soup boils, add cabbage, cover and cook for 5 minutes.
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Then lift the cabbage and set aside.
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Open high heat
Inside the shrimp broth, add the tofu, fish chunks, and shrimp, cover and cook for about 1 minute.
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Keep the heat high
Add the white clam meat and fresh scallops, cover and cook for about 1 minute more.
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Keep the heat high
Add the squid rings and rice wine and stir-fry.
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Keep the heat high
Season with a little white pepper and salt
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Shut off the heat
Pour in the water starch to thicken the sauce
Don't thicken the sauce too much, a thin thickened sauce is better, and the sauce can be drizzled over the rice.
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Heat the casserole over high heat
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Keep the heat high
After the casserole is hot, add the sesame oil onion and ginger slices and sauté.
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Keep the heat high
Add the cabbage and apricot mushrooms
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Keep the heat high
Add the seafood and tofu
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Keep the heat high
Cover with a lid and drizzle the edges with rice wine and cook for another 2 minutes.
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Keep the heat high
Sprinkle with chopped scallions, cover, and turn off the heat.
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Serve
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Tips
Seafood can be changed according to your own preferences, add and reduce can be.