“Children don’t like tofu. They don’t like it when they cook and make soup with tofu every time. So they do this with shrimps, which are nutritious, soft and tasty. It’s very delicious and easy to accept!”
|Bean curd||150 grams|
|Shrimp meat||100 grams|
|Soy sauce||1 scoops|
|Edible oil||Appropriate amount|
|Flavor||Salty and fresh|
|time consuming||Twenty minutes|
Ready ingredients: tofu, shrimp, flour, eggs, carrots, onions.
Fresh shrimps are marinated in cooking wine for 10 minutes.
Chop the salted shrimps.
In the bowl, add shrimp paste, shallots, tofu, carrots, and beat in an egg.
Add flour, add 2 grams of salt, 1 teaspoon of raw soy sauce, pepper; without flour, it is too thin to form easily.
Stir to make it mixed evenly.
Turn the non-stick pan on low heat and pour in some salad oil.
Dig a spoon of batter with a spoon and put it in the heart mould of the pot. It doesn’t matter if there is no mould; press it flat with a spoon.
Turn over after setting and fry on both sides until golden.
You can swing the dish out of the pot.
It’s soft and delicious.
Works from the Rainbow Breakfast Notes of Gourmet World