Taste: salty or not, fresh or not?
Technology: original stew
Raw materials for processing bamboo shoots, mushrooms and tofu;
Ingredients: 500g of tofu (South).
Accessories: winter bamboo shoots 25g, mushrooms (fresh mushrooms) 50g.
Seasoning: 25g sesame oil, 5g soy sauce, 5g cooking wine, 2g pepper, 5g onion, 5g ginger and 40g vegetable oil.
Teach you how to cook tofu stewed with bamboo shoots and mushrooms, and how to cook tofu stewed with bamboo shoots and mushrooms is delicious.
1. Cut the tender tofu into small pieces, put it in a cold water pot, add a little cooking wine, cook it with strong fire until the tofu is empty (small holes can be seen around the tofu), remove and drain; Peel the winter bamboo shoots and cut them into nail slices; Cut mushrooms into small pieces; Cut onion and ginger into powder.
2. When the oil in the pot is heated to 50%, add the winter bamboo shoots and fry for about 4 minutes until it is golden yellow; Add 500 ml of fresh soup to the pot, then add tofu, bamboo shoots, fresh mushrooms, soy sauce, salt and Jiang Mo (the soup will be based on the submerged tofu), stew for 20 minutes with low fire, and then add pepper noodles, sesame oil and chopped green onion to serve.
Tips for making stewed tofu with bamboo shoots and mushrooms: Because of the frying process, 200 grams of vegetable oil needs to be prepared.