Braised beancurd in oil

Method of stewing Yuzhu in oil:

Raw materials for stewing Yuba in oil

Water hair Yuzhu 300 grams, 200 grams of lettuce, water hair fungus 20 grams.

Ingredients for stewing Yuba in oil:

Peanut oil, refined salt, soy sauce, sugar, sesame oil, broth, seasoning, cinnamon, onion, ginger.

Steps of stewing Yuba in oil

(1) Cut the beancurd into sections, blanch it in boiling water, drain the water, peel the lettuce, remove the root and wash it, cut the beancurd into sections, soak the fungus and wash it for use.

(2) Heat the frying pan with oil. Stir fry the dried beancurd until the dried beancurd spits out all the water. Add refined salt, soy sauce, sugar, star anise, cinnamon, scallion, ginger and broth. Simmer over low heat until the broth is reduced. Add black fungus and lettuce slices and cook until the soup is dry. Add MSG and drizzle with sesame oil.

Note: bamboo shoots and radish can also be used as ingredients.

Braised beancurd in oil

Yuzhu stewed in oil is a healthy and delicious home dish. Golden color, fresh and fat taste, soft and smooth, loose and waxy. It is also a healthy dish with wine and rice for all ages. The main material is Yuzhu.

Practice 1

Ingredients: Yuzhu 150g, mushroom (fresh mushroom) 100g

Seasoning: soy sauce 25 g, salt 2 g, sugar 10 g, cooking wine 5 g, monosodium glutamate 2 g, peanut oil 100 g, sesame oil 5 g, each appropriate amount

Method:

1. Soak beancurd in warm water, put it into a pot, add water to boil, leave the fire and add a little old alkali to soak for about 30 minutes, remove and wash it, and cut it into 5cm long strips.

2. Heat the pot on fire, add 75 grams of cooked peanuts, stir fry the Yuzhu, add 150 grams of mushroom, soy sauce, refined salt, sugar, monosodium glutamate and fresh soup, simmer for 5 minutes over low fire, then use high fire to collect the juice, thicken with wet starch, add 25 grams of cooked peanut oil, overturn a few times, add cooking wine and sesame oil, and then put it out of the pot.

Nutrition tips:

Yuba is yellow and white, oily and transparent. It is rich in protein and various nutrients. Every 100 grams of Yuba contains 14 grams of fat, 25.2 grams of protein, 48.5 grams of sugars and other vitamins and mineral elements. Yuzhu stewed in oil is golden in color, fresh and fat in taste, soft, smooth, loose and waxy.

Practice 2

Main materials

Yuzhu 200g

accessories

Carrot 50g

Auricularia auricula (Shuifa) 50g

1 tbsp starch

Seasoning

1 / 2 tsp salt

1 / 2 tsp chicken essence

Onion 1 Section

2 tbsp stock

1 tsp sesame oil

1 tsp white sesame

practice

Prepare Yuba, agaric and carrot

Soak Yuba in cold water for more than two hours and cut it into sections for later use

Cut carrot into slices and tear Auricularia auricula into small pieces

Add proper amount of vegetable oil into the pot, and saute shallots

< i5. < / I stir fry Yuba with foam

Then add in agaric and carrot slices and stir well

Add the stock and bring to a boil. Simmer for 5 minutes

< I8. < / I add salted chicken essence for seasoning, then use high heat to collect the juice, and thicken with wet starch

Sprinkle sesame seeds with sesame oil

< I10. < / I stir evenly

 

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