Japanese tofu stewed with Flammulina velutipes

Japanese tofu stewed with Flammulina velutipes

Introduction:

Production steps:

Step 1: cut the tofu from the middle, and then cut it into small pieces about 3cm long. Dry the tofu.

Step 2: after washing the Flammulina velutipes, cut off a small part of the tail. Shred the pork, add salt, pepper, raw powder and mix well.

Step 3: in another bowl, add a little salt, sugar, soy sauce, cornmeal, chicken essence, mix well with water, and mix it into sauce.

Step 4: after the oil is heated, turn the heat down, fry the two sides of tofu into golden yellow (about 10 minutes), put them on the plate and set aside.

Step 5: put oil in the pot, saute garlic, put shredded meat into the pot, quickly spread, quickly cooked, put Flammulina velutipes into the stir fry, mushrooms softened, put tofu in, and then pour in (4) sauce, if the sauce is too much, you can add some flour water, etc. sauce thickened, you can put on the plate.

Materials required:

Japanese tofu: 2

Flammulina velutipes: 100g

Pork: 100g

Minced garlic: a little

Note: when frying tofu, heat the oil first, turn down the heat, and carefully put the cut tofu into the pot. Don't rush to turn. When frying, gently shake the pot to make the tofu evenly heated. After about 4-5 minutes, if one side has turned golden, you can turn it over and fry the other side. The strength must be light, otherwise it is easy to break. This process must be patient

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: Original