Tofu Potage with Shrimps and Seaweed

虾片紫菜豆腐羹

Tofu Potage with Shrimps and Seaweed

Ingredients 材料:

7 White Shrimps
Half Tofu Brick
Half pcs Seaweed
1 small pcs Ginger
1 Stalk Spring Onion
Half a Tomato
1 Egg
Some Corn Starch
明虾 - 7只
盒装豆腐 - 半块（切丁）
紫菜 - 半片
姜 - 1小块
葱 - 1根
番茄 - 半粒
蛋 - 1粒
生粉 - 适量

Seasoning 调味料:
1 Tbsp White Rice Wine
1.5L Water
Some White Pepper
Some Salt
Some Chek Hup Diamond Rock Sugar
白米酒 - 1汤匙
水 - 1.5公升
胡椒粉 - 适量
盐 - 适量
泽合冰糖花 - 少许

Flour Solution 芡汁:
1 Tbsp Potato Starch
2 Tbsp Water
风车粉 - 1汤匙
水 - 2汤匙

Method 步骤:

Prepare and cut all the ingredients.
把所有材料切好备用。
Peel off the shrimp shell, then clean it and set aside. Cut a deep slit at the back of the shrimps, then rinse it. Coat it with cornstarch and smash until flattened, set aside.
去除虾壳后把虾壳洗净沥干待用，虾肉开背后洗净，再沾上生粉拍扁。
Heat up some oil in a pot, add the ginger and onion white into the pot to saute. Then add the shrimp shell inside to saute until fragrant. Pour in the rice vinegar, water into the pot and bring to a boil for 5 minutes. Remove the shrimp shell, ginger and spring onion from the pot. Add the seaweed, tomato and tofu inside, bring to a boil again. Add the remaining seasoning and shrimps.
锅中烧热适量油，加入姜和葱炒至爆香后加入虾壳煎香。把白米酒，水倒入锅中煮开5分钟后过滤虾壳。把紫菜，番茄和豆腐加入锅中煮开，加入剩下的调味料和虾片。
Stir in the flour solution, then turn off the heat. Stir in the egg, and sprinkle with some spring onion. Ready to serve.
倒入芡汁勾芡后熄火。边搅拌边倒入蛋液。最后撒上葱花即可。

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虾片紫菜豆腐羹

Tofu Potage with Shrimps and Seaweed

Ingredients 材料:

Seasoning 调味料:

Flour Solution 芡汁:

Method 步骤:

Product Used 使用产品: