Chinese Food
Stewed tofu in casserole
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Niang tofu refers to stuffing into tofu, frying and then stewing. The soup is full-bodied and mellow. Tofu is tender and smooth, tastes delicious, and the method is not complicated. It has always been popular.
Cooking ingredients
Cooking Steps
Step1:Soak tofu in light salt water for 10 minutes. Soak mushrooms in advanc
Step2:Chop pork into stuffing. Wash and dice Lentinus edodes. Grind ginger into paste. Put meat stuffing, Lentinus edodes, ginger and scallion into a bowl. Transfer in 1 / 2 tbsp of soy sauce. 1 / 4 tsp of salt, 1 / 4 tsp of sugar and a little pepper
Step3:Use chopsticks clockwise. Stir until the hair sticks out. Make stuffing for standby
Step4:Prepare two small bowls. Put 1 tbsp of raw soy sauce and 1 tbsp of oyster sauce, 1 tbsp of sugar and 4 tbsp of clear water into the sauce for standby. Use a little corn starch and a proper amount of clear water to make the starch for standby
Step5:Cut the tofu into 8 pieces. Use a ball digger to dig out the tofu in the middle
Step6:Fill in the prepared meat
Step7:Heat up the tofu with oil in the pan. Put the tofu with meat filling face down. Cook over medium heat until the surface is golden
Step8:Turn over and fry the other side
Step9:Fry the four sides a little too
Step10:Put the fried tofu in a casserole. Pour in the prepared sauce and bring to a boil
Step11:Cover and turn to a small pot for 5-10 minutes
Step12:When more than half of the soup is received, add water starch to thicken it. Pour in a little sesame oil. Sprinkle with chopped green onion and red pepper until it is ready.
Cooking tips:1. The best choice for this dish is tofu with hard texture. The action of digging tofu should be light. Don't break tofu. 2. To fry tofu, you need to fry the side with meat first, and then fry other sides after setting. It's better to fry it in a slightly larger pan. Only when there is a certain space can you easily turn tofu. 1 tablespoon = 15m11 teaspoon = 5ml, there are skills in making delicious dishes.
