Braised Japanese tofu recipe is as follows:

Materials for braised Japanese tofu:

3 bags of Japanese tofu, 5-6 shiitake mushrooms, small half of carrots 6 fresh shrimp, 3-4 crab rods, frozen peas, salad oil, oyster sauce, soy sauce, a little bit of sugar, a little bit of salt, a little bit of water starch.

Step 1: Soak the dried shiitake mushrooms in warm water. Don't pour the water out of the shiitake mushrooms, keep it for later.

Step 2: Wash and thinly slice the carrots, and blanch the frozen peas in boiling water.

Step 3, cut the package of Japanese tofu from the center, cut into equal segments and wrap with cornstarch.

Step 4, wash fresh shrimp and remove the skin and brain to remove the shrimp line, then blanch in boiling water, after discoloration, fish out, cut into sections and set aside. You can also add some crab sticks for hot pot and set aside.

Step 5, wrapped tofu cornstarch can not be too little, hot pan, pour salad oil, frying tofu on low heat, be sure to fry one side and then turn over, frying until golden brown and then removed from the standby.

Step 6: Add oyster sauce, soy sauce, sugar, salt, and a good amount of shiitake mushroom water to make a bowl of dressing. Add a little oil to a hot pan and stir-fry the carrots and mushrooms.

Step 7: Add the reserved fresh shrimp and peas.

Step 8, this time pour in the fried Japanese tofu just now, due to the fragile, it is best to turn the spoon, rather than stirring, if the soup is more soup at the end, to put in a little water starch, the soup is best after a little thickening.