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Claypot Tofu with Seafood
Food World

Claypot Tofu with Seafood 

Ingredients:

  • 1/2 carrot peeled and sliced thinly (optional: cut them to flowers)
  • 200 ml chicken stock
  • 1 tbsp corn flour (corn starch)
  • corn starch solution dissolve 1 tbsp cornstarch in 2 tbsp water
  • 1 tube (150 grams) egg tofu sliced to 1/2 cm thickness
  • 3 cloves garlic sliced thinly
  • 3 slices ginger sliced to thin strips
  • 50 grams baby corn cut to two or three sections diagonally
  • 4 large Hokkaido scallops if using frozen, thaw before use
  • 8 medium prawns shells (leaving only tail-end) and veins removed
  • 50 grams snow peas pull and discard the “strings”
  • 50 grams drained canned straw mushrooms
  • vegetable oil for deep-frying
  • 1/2 tbsp Chinese wine

Course: lunch,main course,main dish,dinner

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