Braised tofu with pumpkin puree

Overview

The four flavors of pumpkin, tofu, shrimp and duck egg yolk are blended together, making it extremely delicious. The taste is soft and waxy, especially suitable for the elderly.

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• lunch
• dinner
• students
• chicken essence
• salted duck eggs
• shrimp head
• silky tofu
• yellow pumpkin
• sesame oil

Ingredients

Steps

1. 1 Cut the pumpkin into cubes and steam for 15 minutes

   

2. 2 Use a spoon to separate the melon flesh from the skin and crush into puree

   

3. 3 While steaming the pumpkin, prepare other ingredients. The shrimp heads are left over from the last fried cashew nut shrimp. Fill a beverage bottle with water and freeze it in the refrigerator. Take it out when you use it and rinse it under the tap.

   

4. 4 Dice tofu

   

5. 5 Remove the yolk from the salted duck egg, chop the egg white into small pieces, and crush the egg yolk into a puree with a spoon in a small bowl

   

6. 6 Put oil in the pot, fry the shrimp heads over medium heat, press the shrimp heads with a spatula to fully release the shrimp brain oil,

   

7. 7 After the shrimp heads are fried and crispy, add an appropriate amount of water, bring to the boil and cook for a while

   

8. 8 Pour out the shrimp brain juice and strain out the shrimp heads with a slotted spoon

   

9. 9 Heat the pot again, add oil, and fry the egg yolks over low heat

   

10. 10 Fry until foamy

    

11. 11 Pour the shrimp brain juice into the pot and add some chicken essence

    

12. 12 Add pumpkin puree and duck egg greens, stir well

    

13. 13 Add the tofu, stir well, and cook over medium heat for 5 minutes. If it feels a bit thick, you can add some boiling water to adjust

    

14. 14 Remove from the pan and serve on a plate, drizzle with sesame oil