Mixed Flammulina velutipes with dried tofu

Mixed Flammulina velutipes with dried tofu

Introduction:

Production steps:

Step 1: cut off the root of Flammulina velutipes.

Step 2: put salt and water in a small basin, tear the Flammulina velutipes and soak in light salt water for 20 minutes.

Step 3: cut the dried tofu into strips 3 or 4 mm wide.

Step 4: cut the scallion leaves and flowers.

Step 5: Cut 2 cloves of garlic into garlic.

Step 6: bring the water to a boil.

Step 7: after boiling, add dried tofu and blanch for 1 minute.

Step 8: put the dried tofu in a large bowl. You can use chopsticks to pick a little looser to avoid adhesion.

Step 9: blanch Flammulina velutipes in hot water for 3 minutes.

Step 10: put the Flammulina velutipes in a large bowl containing dried tofu.

Step 11: mix Flammulina velutipes and dried tofu.

Step 12: add appropriate amount of salt.

Step 13: add some sugar.

Step 14: add appropriate amount of soy sauce.

Step 15: add proper amount of sesame oil and mix evenly.

Step 16: place the chopped scallion and garlic on the top.

Step 17: sprinkle some sesame seeds.

Step 18: heat the pan and add 3 or 4 tbsp peanut oil. Add more than ten Chinese prickly ash and fry them in low heat. Pot out pepper fragrance, pepper color darkened, turn off the fire, pick out pepper, throw away.

Step 19: pour hot oil on chopped garlic while it's hot.

Step 20: stir well and serve.

Materials required:

Dried tofu: 1 piece

Flammulina velutipes: 1

Chives: right amount

Garlic: right amount

Salt: right amount

Sesame oil: appropriate amount

Sugar: right amount

Soy sauce: right amount

Note: 1, if it is summer to eat, Flammulina velutipes and dried tofu after a cool water taste will be better, the weather in March is still a little cool, eat warm is better. 2. When frying pepper, pay attention to the heat, do not fry the pepper paste.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: salty and fresh