With the unseasonably cold weather in early spring, a shrimp and tofu casserole is just what you need to warm up!
Materials
Shrimp and Tofu Casserole Recipe Steps
I bought some fresh shrimp today and put them in the refrigerator to freeze them until they're stunned, making them easier to handle. Why do the white jade mushrooms delivered by Meituan today look exactly like seafood mushrooms?
They're all so cute!
Make a cut on the back to remove the head and shell.
First time peeling live shrimp, and it turned out really well! I won't do it again next time!!! It's too difficult~~~
Season the shrimp with a pinch of salt and white pepper.
Cut the soft tofu into cubes.
Add a little oil, shrimp heads and shells, and two slices of ginger to the pan and stir-fry until fragrant.
Add boiling water to make shrimp soup. It must be boiling water! Boil for 10 minutes, then remove the shrimp heads and shells and keep the soup.
Add a little oil to a clay pot and stir-fry the salted egg yolks, with a little bit of egg white, but not the whole egg white. The main thing is to get the flavor of the salted egg yolks, make them sandy, and add color.
Chop the salted egg yolks.
Add white beech mushrooms and shrimp and stir-fry until softened.
The salted egg yolks were completely coated with white jade mushrooms and shrimp.
Add the prepared shrimp broth and continue cooking for 5 minutes.
Add tofu and continue cooking for 10 minutes.
Add the peas and cook for another 5 minutes.
Season with salt and it's ready to serve.
A warm pot of soup, the broth is delicious!
