Soy mushroom-dry
By VicentaLakin
HE LIKES HOW HE EATS TOFU. WITH BEAN DRY, IT'S MORE RESILIENT THAN TOFU, TASTES LIKE Q, SMELLS OF SOY SAUCE, PEANUT BUTTER AND RICE. THAT'S DEFINITELY MORE TO EAT. HOW CAN IT BE SO HOT THAT IT DOESN'T EAT
Recipe Recommendations
- Dried white beans appropriate amount
- mushrooms appropriate amount
- dried chili appropriate amount
- onion appropriate amount
- peanut butter appropriate amount
- soybean paste appropriate amount
- soup essence appropriate amount
Steps for Soy mushroom-dry
1
Prepare food。
2
White beans dried into thin strips of chopsticks。
3
The mushrooms are cut to the same size。
4
Fill the pot with the right amount of oil, and add onions and dry chili。
5
Add to the soybean bar and turn fast for a moment。
6
Join the mushroom bars to fry。
7
Add soy sauce, peanut butter. (I put in about two to one.)。
8
When the fire is even, add a proper amount of water。
9
And when the fire breaks open, it turns into it, and when it gathers its juice, it shakes the pot, so that it does not make a pot, and it evens it。
10
When the soup is about to run out, turn off the fire and put high soup on the pot。
11
Just load it。Soy mushroom-dry Make Tips
1. It is best to blanch the dried tofu in boiling salted water before stir-frying; this removes the beany smell and prevents sticking.
2. Using a non-stick pan is recommended, as it allows for less oil and ensures the dried tofu does not stick.
3. The soybean paste is naturally salty, so I did not add extra salt; please adjust according to your personal taste.