How to cook shrimp stewed tofu, which is low in calories and refreshing, and can be served in ten minutes? Here, the flowers thought of a delicious and clear recipe-stewed tofu with fresh shrimp. As we all know, white shrimp is delicious and slippery. Traditional oil shrimp is the most popular table soup. The white shrimp is peeled off from the head of the shrimp and dissolved into fresh shrimp, and then stewed with the south tofu with the skin like jelly. The taste is tender and smooth, especially easy to digest and absorb, and the calorific value is extremely low. This recipe is especially suitable for the elderly, and it is also suitable as a diet meal.

The weather is hot, and senior nutritionists will also advise you to eat more fruits and vegetables. The dishes are mainly light in taste, so this healthy food costing six or seven yuan is the menu you can enjoy today. Prepare tofu stewed with fresh shrimp in advance: white shrimp 10 Dutch beans, a handful of south tofu, a box of chopped green onion, a small amount of vegetable oil, rice wine, salt and Jiang Mo soy sauce.

The first step, a box of south tofu 1 yuan, white shrimp less than 2 Liang, the price of 6 yuan. This small amount of Dutch beans and chopped green onion is more than one yuan in Jiang Mo, so the cost is really low. Nutritional collocation, cheap and good quality.

After the white shrimp is shelled and dried, make a knife on the shrimp, pick out the dried shrimp, and then marinate it with a little yellow wine and salt for five minutes. South tofu is especially tender, so pay attention to setting the plate after cutting. A small amount of Dutch beans should be shredded, cleaned and cut into strips for later use. Lentils are ok here.

Step 2: put a small amount of vegetable oil in the wok, bring it to a boil, pour in fresh shrimp, and stir fry quickly until it changes color. After continuous high-temperature cooking, shrimp oil can be separated out, showing a light pink color, and the fresh fragrance flies out quickly.

Step 3: After the fresh shrimp changes color, pour in the chopped green onion from Jiang Mo and stir-fry until fragrant, then add a spoonful of rice wine and a spoonful of soy sauce and stir well. Pour in peas, add a little salt, stir well and stir for one minute. Pour 3min 3 minutes and half a bowl of warm water, and add a military quilt. Here, gently push with a wooden spatula or slowly rotate the pot handle with your right hand, so that the tofu will not be easily broken. Keep the fire low and simmer for 3 minutes.

Step four, remember to eat bibimbap with this dish. A little more juice will be delicious, without starch thickening. If you want to stir-fry the sugar color, you can thicken it with a little starch. Seasoning only requires a small amount of soy sauce and salt, and the juice is slightly salty and delicious. Eat a few times a week and you won't feel tired.