Chinese Food
Hot and spicy bean curd and vermicelli casserole in winter
(201821 views)
A winter rain in the early morning of last Friday brought Guangzhou into a cold winter day. It was still cold in winter clothes. I don't remember a friend who said, the real warmth is from the inside out. Well, since winter clothes can't completely resist the cold, then add a steaming beancurd vermicelli pot. Winter is the day of casserole and vegetable king. The mouth is hot and the body is warm
Cooking ingredients
Cooking Steps
Step1:Foam the hair of mung bean vermicelli. Cut it into suitable lengt
Step2:After the beancurd and shiitake are soaked, the shiitake will dry the water
Step3:Hot oil, millet pepper, star anise and ginger. Sugar. Ha ha. The spicy taste is coming out. Be careful not to choke
Step4:Turn to medium heat. Stir fry and color the mushrooms. Add soy sauce and mushroom extract
Step5:Stir fry the beancurd and add a small bowl of water. After boiling, cover and simmer for 35 minutes
Step6:Pour soup with ingredients into casserole. Add vermicell
Step7:Keep boiling and turn to a small fire. Cook until the soup is almost dry. Add coriander. Prepare rice. The hot and spicy bean curd fans are going to be on the stage. The cold outside has nothing to do with us.
Cooking tips:After the mushroom is soaked, it must be dried. In this way, it will taste more delicious.
