Mixed mushroom tofu vermicelli casserole
By MerlWalsh
Ingredients: tender tofu,frozen tofu,fans,cabbage,mushrooms,Flammulina velutipes,hypsizigus marmoreus,pork belly,ginger slices,green onion,broth
Recipe Recommendations
- fans appropriate amount
- cabbage appropriate amount
- frozen tofu appropriate amount
- Flammulina velutipes appropriate amount
- tender tofu appropriate amount
- hypsizigus marmoreus appropriate amount
- mushrooms appropriate amount
- pork belly appropriate amount
- broth appropriate amount
- green onion appropriate amount
- ginger slices appropriate amount
- salty and fresh
- stewed
- three-quarters of an hour
- ordinary
Steps for Mixed mushroom tofu vermicelli casserole
1
Blanch various fungi with boiling water.
2
Wash and cut cabbage for later use.
3
Soak the vermicelli in warm water.
4
Heat the frying pan and stir-fry the pork belly to remove the oil.
5
Add the green onion and ginger slices. Pour in the cabbage and stir fry well. Turn off the fire for use.
6
Take a pot, pour boiling water, and add the frozen tofu.
7
Roll it off again and pour in various fungi.
8
After simmering for 10 minutes, add the stir-fried cabbage. Simmer over medium heat for 10 minutes. Pour in the fans. Pour in the tofu.
9
Pour in the stock concentrate (if you have stock, add it in step 7) and simmer for about 10 minutes.
10
Pour in a little pepper and refined salt to add flavor.