Chinese Food
Crispy Tofu with seafood in dry pot
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Seafood and tofu are a good match. There are more animal proteins in seafood. The content of iodine and zinc is also very high. There are more plant proteins in tofu. At the same time, there are rich VB. Together, it can play a role of protein complementation. It is conducive to the absorption and utilization of protein. At the same time, it can play a role of supplementing the essential nutrients of human body. Gulong Tiancheng blue label black bean soy sauce for two years. Natural brewing and drying for more than two years. No added sodium glutamate, caramel color, preservative. Suitable for cooking River fresh and seafood. Youshihui is on sale.
Cooking ingredients
Cooking Steps
Step1:Main material
Step2:Cut tofu into rectangular thick slices. Fry in a frying pan until the golden skin on both sides becomes cris
Step3:Pan fry them all and serve for later us
Step4:Cut off the shrimp feet, remove the shrimp spear, remove the shrimp intestines, and cut the red pepper into small pieces
Step5:Remove the skin and clean the squid. Cut the triangular piece after the flower cutting knife. Cut the pork waist and remove the white film completely. Cut the small piece again with the flower cutting knife. Clean it. Cut the garlic section
Step6:Blanch the squid and pork loin separately. Time should not be too lon
Step7:Add oil and heat in a wok. Fry shrimps until crisp
Step8:Add squid and pork loin and stir fry for a few time
Step9:Add tofu and stir well. Stir well with soy sauce and chili sauc
Step10:Add cooking wine, sugar, salt, pepper and half a bowl of water. Cover and cook for 5 minutes
Step11:Cook until it's almost juicy. Stir fry with green garlic. Pour some peanut oil in the end and you'll be out of the pot
Cooking tips:There are skills in making delicious dishes.
