Chinese Food
Braised jade seeds with mushrooms
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Yuzi tofu is also called egg tofu, Japanese tofu and egg Yujing. Its texture is similar to tofu. It is made of egg as the main raw material, supplemented by pure water, vegetable protein, natural seasoning, etc. and refined by scientific formula. It is smooth, fresh and tender with tofu, delicious and fragrant with egg. It enjoys a good reputation among consumers for its high quality, delicious, nutrition, health, convenience and value for money. It can also produce many kinds of flavors, such as hemp, spicy, sour, sweet and so on. Generally, I use it instead of eggs.
Cooking ingredients
Cooking Steps
Step1:Material introduction - starch is water and stirred evenl
Step2:Soak the dried fungus in cold water for 1.5 hours in advance. Pinch the root and wash away the impurities. Boil in boiling water for three minutes and drain.
Step3:Wash and tear the mushroom into small pieces with clear water and put them in the pot for three minutes to drain.
Step4:Yuzi tofu is cut and poured out according to the packaging diagram. Then it is cut into two thick slices of about two centimeters. The shallot is cut into two parts: the green and the green.
Step5:Pour the oil into the pot. Without waiting for the oil to heat, put the Yuzi tofu in the pan and fry over medium low heat until both sides are golden. Then put it out for use.
Step6:At this time, there is oil in the pot. Put in the mushroom and stir fry. After the water is dried, put in the fungus. Pour in the high soup and Yuzi tofu.
Step7:Sprinkle some white pepper and soy sauce for seasoning. When the soup is slightly dried, pour in the water starch and stir fry evenly. Pour out the oil and sprinkle with green onion for decoration.
Step8:Finished product drawin
Step9:Finished product drawin
Cooking tips:1. Because Yuzi tofu is easy to break, use a flat shovel to turn it over and fry the other side when the bottom is almost golden. 2. Because it's cold oil, it's OK to choose corn oil and sunflower seed oil. Peanut oil has a strong smell of oil. It's not suitable for cooking directly with cold oil. 3. The advantage of cold oil and Yuzi tofu is to reduce the oil splashing. Many friends pat some dried starch and fry it in oil. I think the tofu surface with starch will make the whole dish look and taste less refreshing. 4. Mushroom plants have many functions. First of all, mushrooms have antioxidant capacity. In addition, they can replace the staple food. If you eat 100g mushrooms every day instead of the staple food, stick to it for one year. The human body can take at least 18000 calories. In addition, mushrooms also have a fresh taste. So when cooking with other food, it can improve the taste of dishes. 5. If there is no soup, it can be replaced with chicken essence and water. There are skills in making delicious dishes.
