How to make shrimp tofu with less smoke

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies also like to praise the people who make these foods, allowing those who make the foods to feel a long-lost pleasure. Today, I will introduce to you the method of making shrimp tofu with less oil and smoke, so that you can once again experience and enjoy the joy after success!

1. Puning Bean Paste

2.1 Pour in oil, stir-fry for a few times so that the dried shrimps are coated with oil, and also coat the edges of the pan with oil.

3.2 Heat the wok, turn to low heat, add dried shrimps and stir-fry until no moisture is left.

4.1 Fry the tofu on both sides until golden brown

5.2 Add the tofu cubes, cover the pot, put the spatula between the lid and the pot, leaving a gap, and turn to medium heat.

6. Pour in less than a spatula of Puning bean paste, add a little water, cover, simmer on low heat for 3-4 minutes, turn over and simmer for another 1-2 minutes.

7. Before the water dries up, sprinkle some chopped green onions and serve.

The world is so big, there are so many restaurants, and naturally there are many flavors of shrimp tofu with little smoke. But no one tastes the same as the one you make yourself, so try it now.