Seafood assorted tofu casserole

Author: Gao Yong

Royalties

Ingredients: Tofu (south) 750 g

Turbot 50 g

Sea shrimp 50 g

Oysters (fresh) 50 g

Dried scallops 50 g

50 g shrimp

Fresh shiitake mushrooms 50 g

Winter shoots 50 g

Seasoning: 12 g of garlic

White skin garlic 20 g

Salt 5 g

White soy sauce 15 g

Cooking wine 15 g

MSG 2 g

Pepper 2 g

Sesame oil 10 g

Vegetable oil 50 g

Practice steps

1, tender tofu blanched water, to remove the bean smell;

2、 Wash the fresh eye fish (turbot) and cut into small pieces;

3, sea oysters wash and remove shells;

4, fresh shrimp head, shell;

5. Wash and clean the water hair of dried scallops;

6. Shiitake mushrooms are cut into diamond-shaped slices;

7、 Cut the garlic into horseshoe shape;

8、 Peel the garlic, cut into two ends and set aside;

9, put the pot on the high heat, add 50 grams of vegetable oil, burn to 60% of the time, pour garlic, garlic stir-fry a few times, add a variety of seafood ingredients, cooking wine, white soy sauce, salt, broth seasoning, boiling;

10: Pick out the sautéed garlic and garlic and put them on the bottom of the casserole dish, then pour in the boiling soup, put the tofu on top, and simmer for 5 minutes on medium heat;

11: Add MSG, pepper, wet starch and drizzle with a little sesame oil.

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