Dry pot of tofu and egg skin
By DennisHarris
Ingredients: salt,Yuba,Flammulina velutipes,white jade mushroom,eggs,white sugar,cooking wine,soy sauce,onion,Jiang,starch,oil,soy sauce,sweet sauce,pork belly
Recipe Recommendations
- Yuba appropriate amount
- white jade mushroom appropriate amount
- Flammulina velutipes appropriate amount
- pork belly appropriate amount
- eggs appropriate amount
- salt appropriate amount
- oil appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- sweet sauce appropriate amount
- white sugar appropriate amount
- starch appropriate amount
- salty and sweet
- burn
- ten minutes
- ordinary
Steps for Dry pot of tofu and egg skin
1
Material: Yuba.
2
Ingredients: White jade mushroom, needle mushroom, five-flower pork belly.
3
Deep-fried yuba, soak in warm water to soften, and cut into sections.
4
Beat the eggs, add a little salt and starch.
5
Stir well.
6
Brush oil on the baking pan when it is hot, pour in the egg liquid and spread out into egg skins.
7
Cut into wide strips and set aside.
8
Put less oil in the pan, add ginger slices and saute until fragrant.
9
Then stir-fry the five-flower pork belly until the oil comes out, and add cooking wine to remove the fishy smell.
10
Then add light soy sauce, soy sauce, white sugar, and sweet flour sauce and stir-fry until colored.
11
Put the tofu bamboo into the pan and stir fry well.
12
Add a bowl of water and bring to a boil over high heat and simmer over low heat for 10 minutes.
13
Add the mushroom and white jade mushrooms and stir-fry well.
14
Transfer them together into a dry pan, add the egg skins, and bring to a boil.