deep-fry
Xianxian
Three quarters of an hour
condiments
200 grams of yuba
Auricularia auricula 25g
condiments
4 slices of ginger
Garlic 2 cloves
4 dried peppers
3 shallots
2 tablespoons soy sauce
1 spoon oyster sauce
2 grams of salt
Chicken essence 1g
Steps of frying fungus with yuba
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1. Auricularia auricula is soaked in water half an hour in advance.
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2. Add a spoonful of salt and a proper amount of warm water to a large basin and soak in Yuba for 25 minutes.
3. Garlic is minced, ginger is chopped into small pieces, dried pepper is minced, and onion is minced.
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4. The soaked yuba is obliquely cut into sections.
5. Take a small bowl, add two spoonfuls of soy sauce and one spoonful of oyster sauce, add a proper amount of water and stir well to make a flavor juice.
6. Heat the oil in the pan, stir-fry ginger slices, minced garlic and dried peppers on low heat.
7. Stir-fry the yuba and the soaked fungus for a few times.
8. Pour the prepared half bowl of sauce into the pot, cover the pot and simmer for three or four minutes.
9. Finally, add the shallots, add a little salt and chicken essence, and stir fry to taste.
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10. Finished product drawing.
tips &； skill
1. yuba is easy to rot when soaked in boiling water, and it takes too long to soak in cold water. It is suggested to add some salt to warm water, so that the yuba can be soaked evenly.
2. Oyster sauce and soy sauce are added in the process of frying, which is salty, so the amount of salt is less in the end.