Stewed Japanese tofu with mushroom mushrooms
Ingredients: Japanese tofu,Flammulina velutipes,pork,garlic
Recipe Recommendations
- Japanese tofu art. 2
- Flammulina velutipes 100 grams
- pork 100 grams
- garlic a little
Steps for Stewed Japanese tofu with mushroom mushrooms
1
Cut Japanese tofu in the middle, then cut into small pieces about 3CM long, to dry.2
After washing the mushroom mushrooms, cut off a small section of the tail. Shred pork, add salt, pepper, cornflour, and mix well.3
In a separate bowl, add a little salt, sugar, soy sauce, corn flour, and chicken essence, add water and mix well, and mix well until you make a sauce.4
After heating the oil, turn to low heat, fry the tofu on both sides until golden brown (about 10 minutes), remove and place on a plate.5
Put more oil in the pan, saute the garlic until fragrant, put the shredded pork into the pan, spread quickly, when it is almost cooked, put the mushroom in and stir-fry together. After the mushrooms are soft, add the tofu in, and then pour in the sauce of (4). If it is too juicy, you can add more cornflour water. After the sauce thickens, you can serve on a plate.Stewed Japanese tofu with mushroom mushrooms Make Tips
When pan-frying tofu, heat the oil first, then reduce the heat to low. Carefully place the cut tofu into the pan without overlapping them. Do not be in a hurry to flip them. While frying, you can gently shake the pan to ensure the tofu heats evenly. After about 4 to 5 minutes, once one side has turned golden brown, you can flip it over to fry the other side. Be very gentle, otherwise it will easily break. You must be patient during this process.