Tofu wrapped with Flammulina velutipes and eggs

Tofu wrapped with Flammulina velutipes and eggs

Introduction:

Production steps:

Step 1: cut the root of Flammulina velutipes and wash it.

Step 2: a box of tofu.

Step 3: mince ginger and garlic, beat the eggs, add a little salt, and mix the cornflour into egg paste.

Step 4: cut scallion flowers.

Step 5: after the bean curd is washed, wipe the water with the kitchen towel, scoop the bean curd into irregular pieces and put it into the egg paste.

Step 6: put the oil in the pan. When the oil is 40% hot, put the tofu wrapped with egg liquid.

Step 7: deep fry the tofu until both sides are golden. Remove the oil and set aside.

Step 8: put oil in the pan, saute minced ginger and garlic, add Flammulina velutipes and fry until the mushroom is soft.

Step 9: transfer to the pot, add appropriate amount of water, bring to a boil, add oyster sauce, cooking wine, salt, pepper, chicken powder, mix well.

Step 10: add the fried tofu.

Step 11: cook over medium heat for 3 minutes, pour in sesame oil and add scallion.

Materials required:

Flammulina velutipes: 200g

Tofu: 450g

Egg: 1

Scallion: 1

Ginger: right amount

Garlic: right amount

Salt: right amount

Pepper: right amount

Cooking wine: moderate

Oyster sauce: right amount

Chicken powder: right amount

Sesame oil: appropriate amount

Raw powder: appropriate amount

Edible oil: right amount

Note: deep fried tofu oil temperature should not be too high (40% hot), in order to avoid fried paste, tofu deep fried can be out of the pot.

Production difficulty: ordinary

Technology: pot

Production time: 20 minutes

Taste: salty and fresh