Sauce mushroom tofu
This is the most common dish on Beijingers 'tables. I grew up eating this dish. After eating it for so many years, it still feels delicious.
Recipe Recommendations
- tofu 350g
- mushroom 500g
- onion 1 piece
- corn kernels 120g
- green beans 120g
- Liubiju Yellow Sauce 50g
Steps for Sauce mushroom tofu
1
A piece of tofu, cut it horizontally, cut it vertically, and finally cut it into small pieces. After cutting it, it will look like the top piece.
2
A box of mushrooms, wash them
3
Slice mushrooms and blanch them in water. Continue to blanch for about 3 minutes after the water boils.
4
Pour the yellow sauce with warm water, just pour it like this. Smooth, no chunks.
5
Cut the shallots into small pieces.
6
After blanching the mushrooms in water, remove them for later use.
7
Blanch the tofu in water and add a little salt.
8
Heat the pan to cool the oil, add tofu and mushrooms, and use chopsticks to disperse.
9
Add chicken soup and laxed yellow sauce.
10
Add green beans and corn kernels.
11
Shake the pan constantly until the tofu is wrapped in the sauce, then keep boiling and simmer for 20 minutes on low heat.
12
Add shredded green onions and stir well before taking out the pan, and you can eat it.