My family likes all kinds of watered dishes, such as watered fish, watered tofu, watered steamed eggs, watered green vegetables, etc. my own understanding of the so-called watered dishes is that all kinds of side dishes or ingredients are fried or stewed and poured on the main ingredients processed in advance. The dishes produced in this way are particularly fragrant and delicious, and have more selectivity, Today, we recommend a dish of three fresh and juiced tofu. Japanese tofu, which tastes softer than ordinary tofu, is wrapped with eggs and fried in advance. At the moment of pouring juice, it is absolutely fragrant. Moreover, this dish is especially popular with children, because in addition to bean rot, shrimp, carrots and mushrooms are their favorite ingredients, And there is no lack of light taste.


4 bags of Japanese Tofu
100g shrimp
Half a carrot
7 mushrooms
1 egg
1 red pepper
2 tbsp water starch


Step 1
Peel off the shell of fresh shrimp, pick off the shrimp line, wash it and cut it into small pieces

Step 2
Cut mushrooms and carrots into diced pieces, shredded ginger, cut rice with pepper and cut flowers with scallion

Step 3
Take out the Japanese tofu, cut one into five sections, break up an egg, and season the egg liquid with a little salt

Step 4
Put the Japanese tofu into the egg liquid, wrap it with a thin layer, and deep fry it until golden yellow

Step 5
After frying, take it out and drain the oil. Put it in a plate for standby

Step 6
Heat the oil again, add shredded ginger and saute until fragrant, then add diced carrot and stir fry for a while

Step 7
Add shrimps, mushrooms and red pepper and stir fry

Step 8
Stir fry until the shrimps change color and season with salt

Step 9
Add a small bowl of broth and simmer for a while

Step 10
Add an appropriate amount of water starch and hook a thin part. When the soup becomes thicker and less, start the pot and pour it on the fried tofu