"Hello everyone, this is Dad Yang's parenting guide. The theme introduces simple complementary foods and parenting knowledge, just to share what is better for children. - This delicacy is suitable for babies over 3 years old. .

In our daily lives, I believe many people often use yuba and black fungus to make cold dishes or stir-fry dishes.

After all, yuba is the best ingredient for these two ingredients. Very high-quality soybean products, which not only have a long storage time, but also have high protein content. Whether they are cold or stir-fried, they are very delicious.

As for black fungus, it is a 4000-year-old product. The protein, iron content, and amino acid content of crops that have been cultivated since the Shennong period are much higher than similar foods.

It is precisely because these two foods are very nutritious. The author often makes them into delicious home-cooked dishes to let children taste different delicacies, such as the crispy yuba and fungus shared today.

The yuba is made in a different way to make it crispy on the outside and tender on the inside, and combined with the normal cooking method, it creates a different texture of the same delicious dish.

If you are interested in today's parenting recipe. If you are interested in the dish, you might as well take a look at how it is cooked.

Food name: Crispy yuba and fried fungus.

Ingredients: Pre-soaked black fungus. 120 grams each of yuba and yuba, one green and red bell pepper, a few green onions, appropriate amount of minced ginger and garlic, one egg, 10 grams of starch, one spoon of oyster sauce, half a spoon of light soy sauce, half a gram each of salt and chicken essence, and three grams of sugar. .

Step 1: First, remove the seeds from the prepared green and red bell peppers and cut them into small pieces.

Step 2: Then prepare a small bowl and put it together. Pour the eggs and starch into a bowl, and use chopsticks to stir evenly into a grain-free egg paste.

Step 3: Then squeeze out the water from the soaked fungus and add the egg paste.

Step 4: Add a little more oil to the pot, turn the heat to low, pour the yuba coated in egg liquid into the pot, and fry slowly until the skin is When golden and crispy, take it out to control the oil.

Basically, the yuba should look like the picture below.

Step 5: Leave oil on the bottom of the pot. Pour the prepared minced ginger, garlic and scallions into the pot and sauté until fragrant.

Step 6: Then pour the prepared black fungus and green and red bell pepper pieces into the pot and stir over high heat. Stir-fry for two and a half minutes.

Step 7: Finally, pour the fried yuba into the pot, add the prepared oyster sauce, light soy sauce, salt, chicken essence, white sugar, and 30ml of water, and stir-fry appropriately. After one minute, cover and continue to simmer over low heat for 2 minutes before serving. If you like thicker soup, you can also use some water starch to thicken it.

Compared to today’s delicacy, it should be a very good home-cooked stir-fry, and in terms of nutrition, it is very suitable for children to enjoy. If you like today's delicacy very much, you might as well try it at home.