Japanese Tofu

Japanese Tofu

Introduction:

"Japanese tofu - smooth, tender, delicious and fragrant. Once I went out to eat eggplant. I felt good. I went home to cook it in a different way. I stewed it with mushroom and minced meat. I didn't expect it would be more delicious! "

Production steps:

Step 1: main ingredients

Step 2: soak mushrooms in advance and cut them into shreds, cut shallots into flowers, and cut red pepper into pieces

Step 3: mince lean meat

Step 4: add a little black pepper powder, salt and salad oil, mix well and marinate

Step 5: cut the Japanese tofu from the middle and extrude it slowly, then cut it into small pieces

Step 6: cover with raw powder

Step 7: deep fry in oil

Step 8: pick up after shaping

Step 9: increase the oil temperature for re frying, force out the oil and take it up for use

Step 10: after the wok is hot, saute shredded mushrooms and serve

Step 11: the same as above for minced meat

Step 12: pour in all the ingredients, add a spoonful of soy sauce, a little salt and a little water, simmer for 3 minutes, and then add the sauce

Step 13: finished product drawing

Materials required:

Japanese tofu: 5

Lean meat: 150g

Mushroom: 6

Chives: 1

Red pepper: right amount

Raw powder: appropriate amount

Soy sauce: 1 tbsp

Black pepper powder: right amount

Salad oil: right amount

Salt: 1 teaspoon

Note: during frying, pay attention to force, turn as little as possible, and shake the pot to avoid damaging the appearance of tofu

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: onion