Japanese Tofu with Flammulina velutipes

Japanese Tofu with Flammulina velutipes

Raw materials for making Flammulina velutipes Japanese Tofu

Japanese tofu 300g; Flammulina velutipes 100g; scallion 3; garlic 3

Ingredients for making Flammulina velutipes Japanese tofu:

500g edible oil; (actual consumption 30g); 1 tsp sesame oil (3G); 2 tsp oyster sauce (6g); 2 tsp soy sauce (6g); 1 tsp refined salt (3G); 1 / 2 tsp monosodium glutamate (1.5g)

Processing steps of Flammulina velutipes Japanese tofu:

1. Wash the Flammulina velutipes and remove the root, cut the Japanese tofu into sections, cut the shallot into pieces, and slice the garlic;

2. Heat up the oil in the pan, add Japanese tofu, fry until golden yellow, and then remove;

3. Leave a little oil in the pot, stir fry shallot and garlic until fragrant, then add a little water, pour in the fried Japanese tofu and Flammulina velutipes, and stir fry a few times;

4. Add refined salt, monosodium glutamate, soy sauce and oyster sauce, stir well, pour in sesame oil, and take off.

The characteristics of Flammulina velutipes Japanese tofu are as follows

The texture is crisp and tender, and the taste is smooth.

To make Japanese Tofu with Flammulina velutipes

Before firing, blanch the Flammulina velutipes in boiling water to remove the peculiar smell.

Japanese Tofu with Flammulina velutipes

Flammulina velutipes Japanese tofu is a kind of food made from Japanese tofu, which is characterized by crisp and tender texture and smooth taste.

Recipe 1

Materials required

Raw materials: 300g Japanese tofu, 100g Flammulina velutipes, 3 scallions and 3 cloves garlic.

Seasoning: 500g edible oil, (30g actual consumption), 1 tsp sesame oil (3G), 2 tsp oyster sauce (6g), 2 tsp soy sauce (6g), 1 tsp refined salt (3G), 1 / 2 tsp monosodium glutamate (1.5g).

practice

1. Wash the Flammulina velutipes and remove the roots. Cut the Japanese tofu into sections. Cut the shallot and garlic into slices;

2. Heat the oil in the pan, add Japanese tofu, fry until golden, and then remove;

3. Leave a little oil in the pot, add shallot and garlic to stir fry until fragrant, then add a little water, pour in the fried Japanese tofu and Flammulina velutipes and stir fry a few times;

4. Add refined salt, monosodium glutamate, soy sauce and oyster sauce, stir well, pour in sesame oil, and remove from the pan.

Features: crisp and tender texture, smooth taste.

Tip: before firing, blanch Flammulina velutipes in boiling water to remove peculiar smell.

Recipe 2

Materials required

Ingredients: Japanese tofu 500g, Flammulina velutipes 500g, right amount of green onion, a handful of green onion, right amount of garlic.

Seasoning: 2 spoons of oil, 2 spoons of soy sauce, appropriate amount of salt.

practice

Wash the Flammulina velutipes and drain the water for standby (remove the root and scatter) Japanese tofu. Open the package and cut it horizontally for 3 times, then cut it into pieces to serve the meal.

Chop up the green onion and garlic. Set aside the green onion.

Heat the oil in the pan, add Japanese tofu and fry until the skin is brown. Drain and remove. Add garlic and scallions to the remaining oil and saute until fragrant. Add Flammulina velutipes

Stir fry until the Flammulina velutipes are soft, add a spoonful of soy sauce, stir fry evenly with a spoonful of oil consumption, add Japanese tofu on the Flammulina velutipes, then add a spoonful of soy sauce and oil consumption to cover the tofu, cover and simmer for a few minutes (about 2 minutes).

In the meantime, thicken and set aside.

Open the lid of the pan, pour in the sauce, turn it over slightly, cover it and simmer for a while until the sauce is almost finished.

Turn off the fire, put on the plate, and start eating.

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