shiitake mushroom and tofu bamboo
Ingredients: soy sauce,Yuba,green pepper,carrots,mushrooms,MSG,ginger slices,white sugar,salad oil,broth,refined salt
Recipe Recommendations
- Yuba 300 grams
- mushrooms 50 grams
- carrots 20 grams
- green pepper 20 grams
- broth appropriate amount
- salad oil appropriate amount
- ginger slices 2 grams
- refined salt 3 grams
- soy sauce 6 grams
- MSG 3 grams
- white sugar 2 grams
- bitter taste
- fried
- ten minutes
- ordinary
Steps for shiitake mushroom and tofu bamboo
1
Soak the tofu bamboo thoroughly in warm water, cut it into sections and place it on a plate for later use.
2
Wash the mushrooms, blanch them thoroughly in boiling water, remove them, drain them, squeeze them dry, and place them on a plate for later use.
3
Heat the pan with oil and saute the ginger slices, carrot slices, and green pepper slices until fragrant.
4
Add the tofu bamboo and stir fry.
5
Pour in the mushrooms and stir fry, add the stock, refined salt, soy sauce, and white sugar.
6
Cook until the soup is thick, and finally add MSG to taste.
7
Take it out of the pot and fill it up