Seasoning: about 5g of ginger powder 1 teaspoon, 8g of salt 2 teaspoons, 45ml of peanut oil 3 teaspoons, 5ml of sesame oil 1 teaspoon, 5g of pepper 1 teaspoon and 8ml of cooking wine1/teaspoon.
Preparatory work:
Soak the vermicelli in warm water until soft, or boil it in a pot, take it out, drain it and chop it.
Cut the tofu into pieces and put it in a steamer. After steaming 10 minutes, take it out and chop it.
The fungus is pedicled, washed and chopped, and then the shrimp skin, onion and coriander are chopped respectively.
Cooking steps:
Pour about 45ml peanut oil into the wok, heat it, add chopped green onion and shrimp skin, stir-fry until fragrant, and then add ginger powder and stir well.
Then put the tofu in the pot and stir-fry until the color turns yellow, then stir-fry the vermicelli and auricularia together, and stir-fry the cooking wine, salt, pepper and sesame oil evenly.
Turn off the heat, add coriander and mix well as a filling.
Tips:
Ginger powder can be replaced by ginger powder, and it is better to use ginger powder if you don't like ginger.
Coriander is also essential for making bean curd vermicelli stuffing, which not only enhances fragrance, but also makes the stuffing more beautiful.
If you are worried that you can't master the amount of seasoning, you can also go to the supermarket to buy ready-made steamed stuffed bun seasoning.