Laoganma stir-fried tofu
By JaniyaPrice
The mushroom mushrooms left over from making hot and sour soup yesterday were fried with tofu today. At first, I just wanted to get rid of it, but later I found that it was extremely delicious when fried. Hehe, next time, I will just stir-fry the mushroom mushroom and eat it all.
Recipe Recommendations
- tofu appropriate amount
- Flammulina velutipes appropriate amount
- Jiang appropriate amount
- dried chili appropriate amount
- laoganma appropriate amount
Steps for Laoganma stir-fried tofu
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1. A piece of tofu, a packet of mushroom, a small piece of ginger, and two dried peppers. Lao Gan Ma is ready
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2. Cut the tofu into thin pieces (about half a centimeter thick, too thin will easily rot, too thick will not taste)
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3. Put oil in the pan. When the oil is hot, add tofu piece by piece, fry one side brown and then turn the other side. Don't fry it too dry, it won't taste good
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4. Fry until this point and serve out. It feels a little hard on the surface, but it is soft on the inside
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5. Use the remaining oil in the pan or add more oil to stir-fry the dried chili strips and shredded ginger until fragrant
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6. Stir fry the mushroom until done
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7. When the mushroom mushrooms are almost cooked, add the fried tofu and stir fry
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8. Put two spoonfuls of Laoganma, appropriate amount of salt, soy sauce, chicken essence, and pepper powder, continue to stir for a minute or two (to fully taste it), and remove from the panLaoganma stir-fried tofu Make Tips
1. Don't turn the tofu often when frying it, as it will leave the tofu incomplete. Turn it over on the yellow side and look at the surface. At this time, the tofu is hard on the outside and soft on the inside. If it is fried too dry, it will be difficult to eat. 2. You can add a little more mushroom, it is really good when fried. It would be nice to put a little green pepper in it if there were any.