Egg-flavored tofu skin raw materials: fresh tofu skin 100g, 2 raw eggs, leek moss 100g, soy sauce, oil consumption, rice wine, sugar, sesame oil 1 teaspoon, glutinous rice flour and edible oil. Practice: 1. Cut the fresh bean curd skin into rhombic pieces, and cut the leek moss with an oblique knife. 2. The wok is boiling, which involves too much cooking oil. Stir-fry the eggs until they are brown, and then stir-fry the peeled soybean oil skin together. 3. Stir-fry the soybean hull until it turns Huang Shi, cook rice wine and join a small bowl of purified water. The current is just not more than half of the ingredients. After the water is boiled, add soy sauce and consume oil and sugar. The mixture is delicious. 4. Cover and stew for 3-5 minutes. Open the lid and participate in leek moss. Stir fry twice. After the leek moss has faded, pour in a little water starch, and pour in sesame oil.
The method of Pleurotus eryngii sauce: 1. Cut two pieces of mushrooms into strips. 2. Take a section and cut it into large pieces with uniform thickness. 3. Cut into a cross knife on the slice, similar to the cutting method of squid rolls. 4. Take a proper amount of soy sauce, oil consumption, a small amount of soy sauce, a small amount of salt and sugar to refresh, and mix a bowl of seasoning juice. 5. Marinate the mushroom slices after changing knives in the sauce 15 minutes. 6. Heat the wok, pour a small amount of vegetable oil, and put the mushroom slices into the wok to fry. 7. After the mushrooms are boiled with a small amount of water, pour in the appropriate marinated seasoning juice. 8. Just collect the juice and sprinkle a small amount of sesame seeds and shallots on the plate for decoration.