Stewed bean curd with fungus

Stewed bean curd with fungus

Introduction:

"Auricularia auricula and bean curd are both healthy foods. Auricularia auricula has the functions of Invigorating Qi and activating blood circulation, cooling blood and moistening, and can eliminate heat toxicity in blood. Bean curd has the functions of benefiting qi and widening the middle, generating body fluid and moistening dryness, clearing heat and detoxifying, harmonizing spleen and stomach, and anticancer. This pot is light and refreshing, suitable for summer. It has the functions of invigorating spleen and appetizing, generating body fluid and benefiting blood, nourishing kidney and filling essence."

Production steps:

Step 1: raw materials are ready;

Step 2: soak fresh tofu in brine for 15 minutes to remove the beany smell;

Step 3: wash the lean pork and cut it into thin slices. Marinate it with cooking wine, sugar, starch, soy sauce, ginger, garlic and salt;

Step 4: soak dry Auricularia auricula, remove the pedicel, wash clean and cut into silk;

Step 5: take a thick and mellow soup of Shi Yunsheng and squeeze it into a bowl;

Step 6: pour in a proper amount of hot water and make a stock;

Step 7: add a little oil into the pan, add the cut tofu, and fry the tofu over medium and small heat until golden on both sides;

Step 8: transfer the fried tofu into the casserole, add a little soy sauce and pour into the broth;

Step 9: add lean pork;

Step 10: add the shredded Auricularia;

Step 11: cook over medium low heat until the meat and fungus are cooked. Season with salt;

Step 12: finished product.

Materials required:

Tofu: 250g

Lean pork: 100g

Auricularia auricula: 6

Shi Yunsheng soup: 1

Cooking wine: 1 teaspoon

Sugar: 1 / 2 teaspoon

Starch: a little

Soy sauce: 1 teaspoon

Ginger: right amount

Garlic: right amount

Salt: right amount

Precautions: 1. Soak the bean curd with brine to remove the beany smell, which will make it taste better; 2. Fry the bean curd first, and then put it into the sand pot, so that the bean curd is not fragile and tastes more fragrant; 3. Add high soup to make the dish taste more fragrant, and if there is no high soup, add water.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh