Mushroom mushroom egg wrapped in tofu
By NealShields
Ingredients: salt,tofu,Flammulina velutipes,eggs,pepper,cooking wine,sesame oil,onion,Jiang,garlic,edible oil,cornflour,oyster sauce,chicken powder
Recipe Recommendations
- Flammulina velutipes 200 grams
- tofu 450 grams
- eggs one
- onion 1 piece
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- oyster sauce appropriate amount
- chicken powder appropriate amount
- sesame oil appropriate amount
- cornflour appropriate amount
- edible oil appropriate amount
- salty and fresh
- pot
- ten minutes
- ordinary
Steps for Mushroom mushroom egg wrapped in tofu
1
Cut off the roots of the mushroom mushroom and wash it for later use.
2
A box of tofu.
3
Cut the ginger and garlic into minced pieces, beat the eggs and add a little salt, and mix the cornflour into egg paste.
4
Cut flowers with green onions.
5
After rinsing the tofu, wipe it dry with a kitchen towel and use a scoop to scoop the tofu into unshaped pieces and place them in the egg paste.
6
Put the oil in the pan, and when the oil temperature is 40% hot, add the tofu wrapped in the egg liquid.
7
Wait for the tofu to be fried until golden on both sides, remove and strain the oil.
8
Put oil in the pan, saute the ginger and garlic until fragrant, add the mushroom mushrooms and stir-fry until soft.
9
Transfer to the pot, add appropriate amount of water to bring to a boil, add oyster sauce, cooking wine, salt, pepper, and chicken powder, and mix well.
10
Add the fried tofu.
11
Cook over medium heat for about 3 minutes, pour in sesame oil and add chopped green onion.Mushroom mushroom egg wrapped in tofu Make Tips
The oil temperature for frying tofu should not be too high (40% heat) to avoid frying. The tofu can be fried and put out of the pan.