Three Fresh Sauce Tamago Tofu

Overview

This dish has fresh shrimps for freshness, which makes a big difference in taste. Mushrooms, fungus, and carrots are all relatively nutritious vegetables. Stir-fried and used as juice to pour on the egg-wrapped and fried tamagoyaki tofu has a unique flavor. Let’s try it together!

Tags

• hot dishes
• home cooking
• chives
• cooking wine
• egg
• fresh shrimp
• fungus
• ginger
• mushrooms
• stock
• tamago tofu
• water starch
• carrot
• pepper
• salt

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Peel off the shrimp shells and lines from the fresh shrimps, clean them and marinate them with cooking wine, salt and pepper for 20 minutes.

   

3. 3 Cut the marinated shrimp into small pieces and set aside.

   

4. 4 Dice carrots, mushrooms, and soaked fungus separately and set aside.

   

5. 5 Cut the tamagoyaki tofu in the middle.

   

6. 6 Take out the tamagoyaki and cut into thick slices.

   

7. 7 Break the eggs into a bowl and add a little salt. Add the cut tamagoyaki tofu and lightly coat with the egg wash.

   

8. 8 Fry in oil pan over low heat until golden brown.

   

9. 9 Remove the oil and put it into a plate.

   

10. 10 In another pot, stir-fry the marinated and cut shrimps, and add cooking wine to remove the fishy smell. When the shrimp changes color, set aside.

    

11. 11 Add base oil to the wok, sauté the minced ginger over low heat until fragrant, add carrots, fungus, and diced mushrooms and stir-fry.

    

12. 12 Add the shrimp and stir-fry.

    

13. 13 Add stock and simmer for a while to thicken.

    

14. 14 Finely chop the scallions and set aside.

    

15. 15 Sprinkle with chives before serving.

    

16. 16 The fried tamagoyaki tofu is placed neatly in a circle on the plate, and then the stewed juice and vegetables are poured over the fried tofu.