material

Tofu, water-soaked mushrooms, carrots, auricularia auricula, corn kernels and peas are appropriate, and the seasoning is salt, sugar, soy sauce and chicken essence.

working methods

1. Tofu slices. Put the water in the pot, bring it to a boil, and blanch the tofu with (mushrooms, peas, corn and carrots).

2. Pour in the oil, heat it to 60%, fry the tofu slices in the pot until both sides are golden, and take out the oil for later use.

3. Take the pot, add the onion, stir-fry to get the fragrance, stir-fry (mushrooms, peas, corn, carrots) and fungus in the pot, and then add the tofu slices.

4. Then pour in the soup soaked with mushrooms, a little soy sauce, a little sugar and a little salt, and continue to stir fry for one minute. Finally thicken with water starch and sprinkle with chicken essence. I feel that there is a little less starch in this cooking, so you can put more appropriately.