Stewed tofu and mushrooms in one pot
I learned this dish from Sister Lan Cao 'er, and I changed it myself to prepare it. It tastes very good for the meal.
Recipe Recommendations
- tofu 2 blocks
- mushroom 100 grams
- garlic sprouts of 5
- Yuba 2 pieces
- sausage 2 pieces
- chopped pepper 1 teaspoon
- Pi County bean paste 1 tablespoon
- soy sauce 1 tablespoon
- white sugar 1 teaspoon
- salt appropriate amount
- chicken essence appropriate amount
- water starch appropriate amount
- salty and fresh
- burn
- half an hour
- simple
Steps for Stewed tofu and mushrooms in one pot
1
Prepare the required ingredients.
2
Cut the roasted sausage into slices.
3
Wash the mushrooms and tear the small flowers.
4
Cut the tofu into thick pieces.
5
Cut the garlic sprouts into small pieces.
6
Soak the tofu bamboo hair and cut it into small pieces.
7
Pour appropriate amount of oil into the pan and heat it up.
8
Add tofu.
9
Pan-fry until golden brown on both sides, and serve.
10
Add a small amount of oil to the pan, add mushrooms and stir fry.
11
Stir fry until the mushrooms become soft and clear, add in the Pi County watercress and chopped pepper and stir fry.
12
After stir-frying well, add in the roasted sausage.
13
Pour in the tofu bamboo and stir fry.
14
Pour in the fried tofu.
15
Pour appropriate amount of boiling water, bring to a boil, and add salt and sugar.
16
Add light soy sauce and reduce heat to simmer for 15 minutes.
17
After 15 minutes, add appropriate amount of water and starch to thicken.
18
Stir fry until the sauce thickens, add the garlic sprouts and chicken essence.
19
After quickly stirring, turn off the heat and plate.