Many people like tofu. In the case of eating tofu, you should pay attention to understanding it first. Water tofu contains a lot of protein, which is very helpful for nourishing and keeping in good health. However, in the case of eating tofu, you don't have to eat too much every time. Water tofu is digested and absorbed slowly, and eating too much will affect the stomach. Stewed tofu with shrimp is a favorite of many people. The following is a detailed explanation of the practice of stewed tofu with fresh shrimp.

Stewed tofu with fresh shrimp:

Ingredients: fresh shrimp 150g, tofu 1, onion 20g, ginger foam 10g, a. salt 1/4 tbsp, monosodium glutamate 1/4 tbsp, fine sugar 1/4 tbsp, b.

The way of doing things

1. Remove the intestinal mud from fresh shrimp, clean it, control the moisture, pat out the mud with a flower knife, add onion, ginger foam and seasoning A, stir well, then add mung bean starch and sesame oil, stir to make shrimp slurry, and freeze for later use.

2. Cut the tofu into 10 long squares with a thickness of about 1 cm, spread it on a plate, and sprinkle a thin layer of mung bean starch on the surface.

3. Put the average shrimp paste in the method of 1 on the tofu, evenly spread it into a hill shape, and repeat it until the raw materials are used up.

4. Add 1/2 glass of water to the outer pot of the rice cooker, put it into the steaming grid, cover the whole piece of tofu on the shelf, and press and hold the power switch to steam until the power switch jumps.

Tip:

Nutritional analysis of fresh shrimp

1. Shrimp is rich in nutrition. Shrimp contains 20% protein, which is one of the foods with high protein content, several times or even ten times that of fish, eggs and milk. Compared with fish, fresh shrimp contains valine, an essential amino acid for human body, which is not high in content, but it is indeed the source of nutrition collocation in protein. In addition, fresh shrimp contains glycine. The higher the composition of these carbohydrates, the higher the sweetness of fresh shrimp.

2. Compared with fish and poultry products, the fat rate of fresh shrimp is lower, and there is basically no small animal sugar as a source of kinetic energy. Fresh shrimp is rich in cholesterol and lysine, which can reduce the cholesterol of blood cells. Shrimp is rich in nutrients such as potassium, iodine, magnesium, phosphorus and vitamin D, and also contains rich and colorful ingredients such as potassium, iodine, magnesium, phosphorus, vitamin D, doxofylline, etc. Its meat [6] is soft and easy to digest, and it is a good food for people who are weak and need to recuperate after illness.

3. Shrimp contains rich and colorful magnesium, which has a key buffering effect on heart activity and can well maintain the endocrine system. It can reduce cholesterol in blood, avoid arteriosclerosis and dilate coronary artery, which is beneficial to prevent hypertension and myocardial infarction;

4. Shrimp has a strong prolactin effect, contains phosphorus and calcium, and is especially nourishing for children and pregnant women;

After understanding the practice of stewed tofu with fresh shrimp, you can follow the above method when making stewed tofu with fresh shrimp. But it is unnecessary to cook too much of this delicious food at once. If it is made with too much leftovers, it will be easily damaged. This is something that should be paid attention to in summer.