Stewed vermicelli with mushroom and tofu bamboo
By CathyNader
Ingredients: chicken essence
Recipe Recommendations
- Pleurotus 250 grams
- Yuba 200 grams
- sweet potato vermicelli 100 grams
- pepper Seven or eight grains
- soy sauce 1 scoop
- oyster sauce 1 scoop
- salt 1 teaspoon
- chicken essence appropriate amount
- salty and fresh
- stewed
- ten minutes
- ordinary
Steps for Stewed vermicelli with mushroom and tofu bamboo
1
Soak the tofu bamboo in warm water and cut it into small pieces; wash the mushroom mushrooms and tear the small flowers.
2
Pour the vermicelli into cold water, soak until soft, and remove for later use.
3
In an oil pan, heat it 50%, add seven or eight pepper grains, stir-fry over low heat until fragrant, then add chopped green onions and ginger, and heat it until fragrant.
4
Add the tofu bamboo and stir-fry well.
5
Add mushroom and stir-fry well.
6
Add 1 tablespoon light soy sauce and 1 tablespoon oyster sauce to taste.
7
Add hot water (broth is better) to boil, add vermicelli, heat to medium and low for ten minutes, add salt and chicken essence, and serve it out of the pan. Garnish with coriander leaves before serving.