Shrimp Balls with Kale and Yuzi in Casserole

Materials

500g kale, 2 strips of Yuzi tofu (Japanese tofu), 150g shrimp. Seasoning salt 10 grams, 3 grams of monosodium glutamate, 50 grams of salad oil, 100 grams of milk soup, 3 grams of pepper, 10 grams of dry starch, 5 grams of scallion, 10 grams of garlic.

Practice

1, kale scrape the skin, cut off the leaves of the knife into a hobnail block, yuzi tofu cut 2 cm square small pieces, shrimp from the back of the graver a knife, with a toothpick to pick off the sand line.

2, shrimp into the bowl, put salt 2 grams, 1 gram of monosodium glutamate, starch marinade sizing.

3, frying pan into the water to boil, put a little salt, down into the kale, tofu were boiled for about 30 seconds out.

4, the net pot on the fire put the bottom of the oil burned to 60% hot, put onions, garlic sautéed over high heat, into the milk soup, pouring kale, tofu, shrimp, under the salt 3 grams of monosodium glutamate, 2 grams of pepper, pepper, after rolling thin thickening, pouring the oil, loaded into a hot pot (in the middle of the fire on the fire for about 3 minutes) on the table to be able to.

Tips

Features

Light and refreshing, creamy color, suitable for summer consumption.