Yuzi tofu is smooth and delicious, suitable for both young and old. This bamboo stalked tofu is common in Cantonese cuisine and is also my home cooking. Because the children in the family like it, the son likes tofu, and the daughter likes the bamboo raft, and they all love it.
Yuzi tofu cut into small pieces
Shrimp washed, diced, marinated with cooking wine and white powder for 10 minutes
Bamboo buds, washed, cut into small pieces
Chopped green onion
Eggs are salted and the tofu is drenched with egg liquid.
Put a little more oil in the pan and fry the tofu to the golden side.
Fried tofu, drained in the dish
Pour the oil out of the pan and use the remaining oil to sauté the scallion
Shrimp fried to slight discoloration
Put in bamboo sauté, stir fry, add oyster sauce, sugar and chicken broth until the soup is thick.
Add chopped green onion and mix well
Pour the bamboo pole on the tofu. The tofu is smooth and tender, the bamboo stalk is crisp and delicious.