There must be a lot of big fish and meat in the past few days of the Spring Festival. Instead of being so reluctant, it is better to cook a few more low-fat, less oil and salt dishes, which will not only make the stomach comfortable, but also make everyone’s surprised. The steamed shrimp yuzi tofu has only 3 common ingredients in total, but it looks very delicate. Whether it is sea shrimp or freshwater shrimp, it has almost no fat, is rich in high-quality protein, and tastes fresh and sweet. Yuzi tofu is also commonly referred to as Japanese tofu. It is a tofu-like food made with eggs as the main raw material, supplemented by pure water, vegetable protein, and natural seasonings. The color is light yellow, and the taste is smooth and tender. It can be made into variety of dishes. You can make jade tofu at home. Another ingredient is carrots. Orange carrots should be used as a base. The color is beautifully layered and can play a fixed role.
How to make steamed shrimp yuzi tofu?
The prawns are cleaned. Sea prawns and freshwater prawns can be used, as long as the whole shrimp can be peeled off. Remove the head and tail, remove the shell, and remove the shrimp thread. Grab the shrimps with white pepper and salt, and marinate for about 5 minutes.
Two yuzi tofu, carrots of the same thickness as the head and tail, and 1 chive.
Scrape and clean the carrots, and cut them into round slices about 5 mm thick. The quantity depends on the quantity of shrimp and the size of the plate.
Cut the tofu into round slices about 1 cm thick. Don’t use olive-shaped at both ends. You can cook soup or mix with other dishes without wasting.
Prepare a flat plate, put a piece of carrots, then a piece of jade tofu, and finally shrimp on the top, put it in a large steamer heated in advance, and steam for 5 minutes.
After being out of the pot, drip the light soy sauce on the shrimps and let them flow naturally into the plate. Add a little chopped green onion on the shrimps. The red, yellow and green colors are fresh and beautiful, low-fat, no oil and salt, fresh and smooth.
Yuzi tofu can be bought in supermarkets. If you can’t find it, you can use soft tofu or lactone tofu instead. Use a small cup or cookie mold to carve out a round shape that matches with carrot slices. If you don’t mind the shape, you can cut it into a square. You can make more than 10 for two pieces. As long as there are enough shrimps and the plate is big enough, you can steam 16-18 groups. Shrimp is easy to cook, and jade tofu is also easy to cook, so don’t steam it for too long to prevent the shrimp from being steamed too old to lose its tender and crisp taste. Don’t use too much seasoning. A little light soy sauce is enough, because the shrimp has been marinated with a little white pepper and salt to taste. The function of light soy sauce is to give the jade tofu and carrots a bit of flavor, and it can also be mixed with the steam in the plate together. The colors inside the plate are rich. Do you like steamed shrimp yuzi tofu?