Practice steps:
1. First, put the dried yuba into the pot and add warm water. If the water temperature is too high, the yuba will become too soft and affect its toughness. The amount of water will be less than that of yuba, and a little salt will be added, so the soaking time will be shorter. Adding salt to water can accelerate the absorption of yuba and make it soak faster. Yuba is very light and will float on the water when put into water. In order to prevent the yuba from floating, you can press a plate on it, so that the yuba will be completely submerged in water, so that the yuba will be evenly soaked with moderate hardness. After soaking in water, judge whether the yuba is soaked well, and pinch it with your hand to see if there is any hard core. If there is, it proves that the soaking is not sufficient, and it is necessary to continue soaking with warm water.
2. Cut the roots of the mushrooms, wash them and wash the peppers.
3. Cut the mushrooms into pieces with uniform thickness.
4. Cut the soaked yuba into sections with an oblique knife, remove the stalks and seeds of pepper, and cut into diamond-shaped blocks.
5. Boil the pot with water, add mushrooms and blanch until soft. Take out the mushrooms and drain for later use. It is easy to hide impurities in the folds of the umbrella cover of shiitake mushrooms. Scalding in water can remove impurities and odor and keep the taste of shiitake mushrooms pure.
6. Heat the oil in the pan, add chopped green onion, Jiang Mo and garlic slices to saute until fragrant, then add mushrooms and stir fry 1-2 minutes.
7. Add yuba and stir well, add half a bowl of water, then pour in oyster sauce and soy sauce, add a little salt, oyster sauce is salty, and less salt. Bring the fire to a boil, and turn it down to make it tasty.
8. Bake the yuba until it is soft. When there is a little soup left, pour in a small amount of water starch and thicken it. Heat the soup with high fire until it becomes thick. Turn off the fire and bring it out.