Crab-flavored mushroom golden tofu
By JoanyStehr
I like to make simple and delicious dishes, probably out of my lazy nature. But you say I am lazy, but I am very happy to cook. I just don't like to make many seasonings and complex dishes myself. Today, this crab-flavored mushroom golden tofu is simple, delicious, delicious, delicious and refreshing. I like it very much, but I was diligent today and took pictures of the steps. (*^__^*) Xixi would like to praise myself, but it's a pity that it's late at night, coupled with skills. Don't beat the bricks, everyone. When I am studying, I should encourage me a lot: )
Recipe Recommendations
- beech mushroom a box of
- Jiang two pieces
- chives two
- peanut oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Crab-flavored mushroom golden tofu
1
Cut tofu into small cubes.
2
Wash crab-flavored mushrooms and chives for later use.
3
Put a proper amount of peanut oil in a pan (not too much). After the oil is heated, add tofu pieces and fry until golden on both sides (stir halfway, turn with chopsticks)
4
Remove the fried tofu pieces and control the oil for later use.
5
Leave a little oil in the pan, heat the 6 layers, add ginger grains and stir-fry for a while.
6
Pour in crab-flavored mushrooms and stir-fry.
7
After frying slightly, add the fried tofu pieces and stir quickly.
8
Stir well, add soy sauce, and simmer with a little water for two minutes (to avoid the tofu pieces being too dry). When the water is almost dry, add appropriate amount of salt and stir well.
9
Sprinkle in chives before taking out the pan.