Chinese Food
Bean curd in mushroom pot
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Cooking ingredients
Cooking Steps
Step1:First, remove the root of white mushroom and Lentinus edodes. Wash and control the water.
Step2:Cut mushrooms into pieces. Cucumber slant and slice. Garlic slant and slice for standby.
Step3:Cut the tofu into 5cm square slices, 1cm thick.
Step4:Knock the eggs into the bowl. Beat them well into the egg mixture.
Step5:When the oil is put into the pot and it's 60% hot, dip the sliced tofu into a layer of dry flour, then hold a layer of egg liquid, put it into the pot, fry it into golden yellow, and take out the control oil for standby.
Step6:Leave the bottom oil in the pot. Stir fry the mushrooms and white jade mushrooms. Add the fried tofu slices when the fried ingredients become soft. Put some water and boil over high heat, change to low heat, cover and simmer for three to five minutes. Stir in the salt, pepper and chicken essence, stir evenly. Finally, add the lake powder to make a thin defect. Before leaving the pot, add the cucumber slices and sprinkle the garlic sprouts.
Cooking tips:Yuluante, don't remind me - when frying tofu, it may be slower to stick flour while dipping egg liquid. It's easy to fry and paste. You can do this - first take up some pieces of tofu and dry the flour. Shake off the surplus dry flour and put them on the plate. Then fire the oil. Then dip the pieces of tofu in the egg liquid and fry. This is faster and not easy to fry and paste. Bertie mentioned using high soup. If there is no high soup, use water instead. It may taste slightly worse. But I think it's also good. Because I didn't buy a shoot. I used cucumber. But I think it's better to put cucumber slices in the end. Because I put them together with mushrooms when I make them. After stewing, I feel that cucumber slices are very soft. There's no taste list. There are skills in making delicious dishes.
