1. Prepare several shiitake mushrooms, remove the stalks of shiitake mushrooms, wash off the dust and impurities on them, and put a cross knife on them.
Prepare a handful of crab mushrooms, cut off the roots and wash them for later use.
Prepare a piece of tender tofu and soak it in boiling water for 10 minute to remove the beany smell.
Prepare a carrot, cut it in the middle, slice it, put it at the bottom of the casserole, put the crab mushroom on the radish slice, put the mushrooms on it, slice the soaked tofu and put it in the casserole for later use.
Prepare a piece of pork belly, peel it and cut it into thin slices.
Slice ginger, onion and chopped green onion.
2. Start cooking: heat the pot and add vegetable oil to it. This step is mainly to prevent the meat from sticking to the pot. When the pan is smooth, pour out the hot oil and add the cold oil. When the oil temperature is 50% hot, stir-fry the sliced meat and stir-fry with water. After the meat slices are fragrant, add ginger slices a few times, add a spoonful of bean paste and stir fry, stir fry in red oil, pour in appropriate amount of water and add soy sauce.
After the water is boiled, take it out of the pot, put the soup into a casserole, boil it over high fire, and simmer for 8 minutes, so that the umami flavor of the ingredients can be integrated into the soup.
After 8 minutes, add the shallots and scald them slightly. After smelling the scent of shallots, pour in sesame oil and sprinkle with chopped green onion, and a delicious and nutritious mushroom tofu soup will be ready.
1. Boil beef brisket: prepare a piece of beef brisket, add appropriate amount of water into the pot, pour appropriate amount of cooking wine to remove fishy smell, put cold water into the pot, add onion and ginger slices to enhance flavor, heat slowly, boil the blood inside, and continue to cook beef brisket for 2 minutes after the water is boiled.
Prepare soft yuba in advance and cut it into sections.
Cut some green onions, ginger slices and garlic for later use.
2. Sauce mixing: add four spoonfuls of soy sauce, one spoonful of semi-cylindrical sauce, two spoonfuls of south milk and two pieces of south milk to mash, then add one spoonful of white sugar and mix well, and pour in a little soy sauce to make the color rosy for later use.
3. Start cooking: heat the oil in the pot, add the onion, ginger and garlic, and stir fry slowly. After smelling garlic, pour in the beef brisket, stir-fry for 2 minutes on medium heat, pour in a little high-alcohol liquor along the edge of the pot, remove the fishy smell by alcohol volatilization, pour in the prepared juice, stir-fry and color the beef brisket.
Add appropriate amount of fragrant leaves, star anise, cinnamon and dried Chili and stir-fry to make the brisket fully absorb the sauce. Add a proper amount of warm water along the edge of the pot to avoid the brisket. Don't use cold water here, it is easy to make the beef brisket tight by stirring with cold water, and the stew is not tender enough. After the fire boils, put it in a casserole, cover the lid and stew it on low heat.
1 hour later, put the yuba in and stir, let the yuba soak in the soup, cover and continue stewing for 5 minutes, and stew the yuba to absorb the soup and taste.
After 5 minutes, the beef has been stewed soft and mellow, and the yuba has absorbed the broth and become very soft and smooth. A casserole beef brisket pot full of sauce is ready.
1. Prepare a piece of bean jelly and cut it into cubes of about 1 cm for later use.
Prepare 200g shredded pork belly and chop it into minced meat for later use.
Minced garlic and chopped green onion for later use.
2. Blanching bean jelly: Boil water in a pot, add cold water to bean jelly, and the water will boil for 1 min, then pour out the bean jelly and drain it for later use. The main purpose of blanching is to make bean jelly mature quickly and reduce frying time.
3. Start cooking: burn the oil in the pan, pour out the hot oil, and leave a little bottom oil after fully sliding the pan. This step is mainly to prevent the bean jelly from sticking to the pot. Pour the bean jelly into the pot, shake the pot frequently to make the bean jelly evenly heated, stir-fry for about 2 minutes, and pour out the bean jelly when the surface is slightly translucent.
Reheat the oil in the pot, add the minced meat and stir-fry over medium heat to give a fragrance. After the minced meat turns white, add the minced garlic and stir-fry together to give a fragrance. Add 10g bean paste, stir-fry red oil, pour appropriate amount of water along the pot edge, pour bean jelly, add 2g salt, stir a little pepper, sugar and chicken essence to obtain seasoning, and then pour 65438 soy sauce.
After 3 minutes, turn to high fire to collect juice, and shake the pan frequently to avoid sticking. When the soup is thick and evenly coated on the surface of bean jelly, pour a little bright oil to brighten the color, heat the bean jelly in the casserole until it boils, sprinkle with chopped green onion, and a plate of tender and delicious casserole bean jelly is ready.
1. Prepare a tender piece of tofu and cut it into tofu slices.
Prepare a few mushrooms, wash them, remove the roots and cut them into pieces.
Prepare 200 grams of pork belly, peel it and cut it into thin slices.
Cut ginger slices, garlic slices and shallots and put them together for later use.
2. Sauce: Prepare a small bowl, add 10g light soy sauce, 5g oyster sauce, 2g salt, and a little sugar to taste, then pour in a proper amount of water and stir evenly for later use.
3. Blanching mushrooms: Boil the water in the pot, pour the cooked mushrooms into the water for about 2 minutes, pour them out, and wash them with clear water for later use.
4. Stir-fry tofu: heat the pot and add vegetable oil to the pot. This step is mainly to prevent tofu from sticking to the pot. After sliding the pan, pour in hot oil and add cold oil, slide the tofu slices into the pan in turn and simmer for about 5 minutes. Shake the pan often to heat the tofu evenly, then pour out the tofu until both sides are golden.
5. Start cooking: heat the casserole, pour in proper amount of vegetable oil, add pork belly slices when the oil temperature is 50% hot, and slowly fry out the oil inside. After the sliced meat is fried, pour in the onion, ginger and garlic and stir fry together to get the fragrance of onion. Pour the mushrooms into the pot and stir well. Pour in the juice and stir-fry the tofu for a few times. After the juice is boiled, cover the pot and stew for 6 minutes, so that tofu and mushrooms can absorb the juice and taste it.
After 6 minutes, add 2 grams of chicken essence, 1 gram of pepper and mix well. Finally, sprinkle with chopped green onion, and a nutritious stewed tofu with mushrooms is ready.