Peach kernel fungus tofu casserole
By AshleeWalsh
Ingredients: coriander,broccoli,soy sauce,red pepper,oyster sauce,old tofu,dried fungus,raw walnut kernel
Recipe Recommendations
- salty and fresh
- pot
- ten minutes
- ordinary
Steps for Peach kernel fungus tofu casserole
1
Collection of main raw materials.
2
Soak black fungus in warm water and wash it, remove the roots. Soak broccoli in salt water and rinse it clean for later use.
3
Blanch raw walnut kernels in boiling water and simmer for 10 minutes, remove the skin on the surface, spread flat and drain the water for later use.
4
Brush the pan with a thin layer of oil, add peeled walnuts, and slowly stir fry over low heat until cooked.
5
Cut the old tofu into cubes and place it in a pan and fry slowly over medium heat.
6
Fry until golden brown on both sides.
7
In the casserole, add a bowl of boiling water and add the fried tofu and broccoli.
8
After boiling over high heat, add soy sauce, oyster sauce, cover and simmer over medium heat.
9
Then add black fungus and continue to cook for 3 minutes.
10
Put the stir-fried walnut kernels before taking out of the pan, turn off the heat, and simmer for 2 minutes.Peach kernel fungus tofu casserole Make Tips
Tips: 1. It is best to use raw walnuts for walnuts, which are rich in nutrients, but the walnut skin has a bitter taste. It is best to peel the skin before cooking to avoid nutritious taste. 2. Peeling walnuts is a patient job. You have to blanch them in boiling water now, stand for more than 10 minutes and then peel them. You can easily peel them. 3. Spread out the peeled walnut kernels and dry them, and then bake them over low heat. This way, the walnut kernels are more crispy and delicious.