material

Tofu? a piece

Onions? one quarter

Half a chicken leg mushroom

Oyster sauce? several

Raw pumping? several

Water? several

Starch? 1?o'clock

Eggs? a

Chopped green onion? 1?o'clock

Sugar? 1?o'clock

Chicken essence? 1?o'clock

skill

1, basically no salt is needed. Oyster sauce and soy sauce are salty. If you are not sure, just add some salt before preparing the pot.

2. Sugar is just for freshness, don't overdo it, just a little.

3. Finally, you can add some chopped green onion or green garlic foam, stir-fry and cook. There was no food at home that day, so I didn't add it.

In fact, it doesn't matter if you don't add onions and Coprinus comatus. It's also good to add fresh mushrooms and sweet onions.

working methods

Cut the tofu into pieces and put them into the beaten egg mixture in turn. Shake the egg mixture and color the tofu.

Seasoning: oyster sauce: soy sauce: sugar =4:2:0.5 (sugar is just for freshness, a small amount is enough), add half a bowl of water and mix well.

Dice Coprinus comatus and onion? I cut it casually this time?

Put oil in a hot pan and gradually add tender tofu.

Pan-fry until golden brown, turn over.

Both sides are gold. Under normal circumstances, the amount of egg liquid in half an egg is enough. Don't waste the remaining egg liquid. Stir-fry the remaining oil twice and put it together.

Stir-fry onion with base oil or add some oil, then stir-fry Coprinus comatus together, add the previous tofu, pour in the sauce, stir-fry over high heat and simmer for two minutes.

When stewing, take less starch and mix with half a bowl of water for later use (the amount of starch is about a little finger, and the amount of water is almost one-third of that of a small bowl). Pour the prepared starch into the stewed tofu, sprinkle some chicken essence with high fire, thicken the juice and serve.