Stuffed mushrooms with tofu
By KennySchoen
Spring is warm and flowers bloom, and all things breed. Guangdong is located in the southern land. The spring climate is humid and cold. The diet should be light and less oily, and not raw and cold food. Otherwise, you will be like me and greedy for salmon sashimi, causing gastrointestinal discomfort and illness. fever. Today, I recommend everyone to cook vegetarian cuisine. It's time to eat vegetarian dishes and clear the stomach. Stuffed mushrooms with tofu are simple to practice, clear and delicious, tender and smooth, nutritious and healthy. It will not only satisfy your appetite, but also nourish your stomach!
Recipe Recommendations
- fresh mushrooms 15 flowers
- tender tofu appropriate amount
- oil 1 tablespoon
- oyster sauce 2 tablespoons
- cornflour 1 tablespoon
- chicken powder 1/2 tablespoon
- salt 1/3 tablespoon
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Stuffed mushrooms with tofu
1
Remove the stalks and wash fresh mushrooms, and make a cross knife on the mushroom surface; cut into diced spiced dried beans and tofu; soak the wolfberry with water to soften.
2
Pour the five-spice dried bean curd and tofu into a blender, beat it until it is puree, and pour into a large bowl.
3
Add 2 tablespoons oyster sauce, 1 tablespoon corn flour, 1/2 tablespoon chicken flour, 1/2 tablespoon oil and 1/3 tablespoon salt and stir well until taste.
4
Boil half a pot of water, add fresh mushrooms and blanch for 1 minute until soft, pick up and drain the water, and use kitchen paper to blot dry the water.
5
Pat cornflour on the inside of the mushrooms, brew in the tofu paste, add wolfberry and green bean grains in turn, and cover with a layer of plastic wrap.
6
Bring the water to a boil, add the mushrooms, steam over high heat for 10 minutes, remove and serve.Stuffed mushrooms with tofu Make Tips
1. Fresh mushrooms will become soft and water after being blanched with boiling water. You must use kitchen paper to suck the water before making tofu paste. Otherwise, the mushrooms will become slippery and difficult to brew due to too much water. 2. After the mushrooms suck dry of water, apply a layer of raw flour to the inside of the mushrooms before making the tofu mashed to avoid easy falling off of the tofu mashed and mushrooms when steaming. 3. Chop the five-spice vegetarian chicken and tofu, and then pour it into a blender and beat it into a tofu paste. This makes the tofu paste easy to beat evenly and has a smoother taste. 4. The taste of mashed tofu is light. Use oyster sauce to add delicious flavor. Using soy sauce will dye the mashed tofu black and should not be used for seasoning. 5. This dish is light and delicious. If you want a stronger taste, you can mix some sauce and pour it on the fermented mushrooms.