Braised bean curd with cooked mushroom powder

Braised bean curd with cooked mushroom powder

Introduction:

"Wild mushroom cooked mushroom powder is a new type of condiment developed in Yunnan in recent years. It is made of Boletus, Lactarius, white ginseng and other wild fungi from Yunnan. When used in any dish, it will make the dish full of flavor and flavor. Can be used for barbecue, cooking, soup, hot pot, etc

Production steps:

Step 1: cut tofu into small pieces and fry it in oil pan.

Step 2: wash Auricularia auricula and tear it into small pieces. Peel and wash carrots and cut them into slices.

Step 3: peel ginger and garlic, wash and chop, wash and cut shallot into small pieces.

Step 4: take a small bowl, pour in half a small bowl of water, put in some wild mushroom powder and a spoonful of soy sauce, a small amount of soy sauce, salt into the flavor juice.

Step 5: heat up the oil in the frying pan, add ginger and garlic, and stir fry until fragrant.

Step 6: add the fried tofu, agaric and carrot slices and stir well.

Step 7: pour in the flavored juice and cook over low heat until the juice is collected.

Step 8: after collecting the juice, add the scallion section and stir fry evenly.

Materials required:

Tofu: 300g

Cooked wild mushroom powder: 5g

Carrot: 50g

Watery black fungus: 50g

Oil: right amount

Salt: right amount

Chives: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: moderate

Old style: moderate

Note: the cooked mushroom powder of wild mushroom has a strong taste of mushroom. Chicken essence, monosodium glutamate and other condiments are not required for this dish.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh