Chinese Food

Cooking Steps

1. 

   Step1:Materials - eel world Puyi 80g, pork filling 40g, old tofu 350

2. 

   Step2:Five dried mushrooms, five watercress, one red pepper, shallot, ginger, cooking wine, dry starch, salt, pepper, oil consumption, raw soy sauce, oi

3. 

   Step3:Soak dried shiitake mushrooms in warm water in advance. Chop pueels. Mix with meat stuffin

4. 

   Step4:Cut the scallion white and green separatel

5. 

   Step5:Dice dried mushrooms and agaric. Chop red peppers and ginger for later use

6. 

   Step6:Add in minced green onion, ginger, dried mushroom and shredded agari

7. 

   Step7:Pour in a small spoonful of cooking wine, oil consumption and soy sauce. Add a small amount of salt and pepper according to your taste. Stir well

8. 

   Step8:Cut tofu into 5 cm long, 4 cm wide and 3 cm thick blocks. You can also cut tofu into squares as you lik

9. 

   Step9:Use a spoon to dig the middle part of tofu. Be careful not to dig through it

10. 

    Step10:Don't waste the tofu you dig out. You can put it into the meat stuffing and mix it well. Then carefully put the meat stuffing into the tofu

11. 

    Step11:Heat the oil in the pot. Lower the heat. Put the prepared stuffed tofu meat filling face down into the pot. Shake the pot in the middle to avoid sticking to the bottom

12. 

    Step12:Take a look with a shovel. Fry one side until the golden color changes, and then turn it over. In the process of turning over, you can use chopsticks and spatula. Fry tofu until the golden color turns on both sides, and then put it on the plate for standby

13. 

    Step13:In the bottom oil of the pot, add chopped scallion and red pepper. Stir. Add 1 tablespoon of oil consumption and 1 tablespoon of soy sauce. Then pour in the soup or hot water

14. 

    Step14:Cook tofu and put it in the po

15. 

    Step15:Cover and simmer for about two minute

16. 

    Step16:After opening the lid, add a proper amount of water starch. Cook until it is thick. Start the pot and put it on the plate

17. 

    Step17:Pour the juice from the bottom of the pot on the tofu. Sprinkle the remaining chopped green onion and red pepper to make i

18. 

    Step18:Because eel has been seasoned, the salt in the process can be added less; the meat filling looks a little black because of the mushroom and agaric. But it doesn't affect the taste

19. 

    Step19:Three at a time. It's delicious

20. 

    Step20:In spring, food makes up for dryness. ~