2, red oil lily yuba. Ingredients: Flammulina velutipes 250g, yuba 200g, proper amount of salt, a little chicken essence, a little sugar, one tablespoon of soy sauce, two tablespoons of aged vinegar, one tablespoon of red oil (or shredded red pepper) and chives. Remove the roots of Flammulina velutipes and wash it. After the yuba is soaked, it can be eaten by shredding. Boil water in a pot. After the water boils, roast Flammulina velutipes and shredded yuba. Soak in cold water after blanching, which can not only keep the smooth taste of Flammulina velutipes, but also prevent the nutrition of yuba silk from losing in boiling water. In addition, timely fishing can also maintain the integrity of the dishes to the greatest extent, and the loading effect will also be added. Drain the water and put it into a bowl. Add salt, chicken essence, vinegar, soy sauce and sugar. Stir well, then pour in red oil and chives (or parsley).
Preparation of fried pork slices with bean curd and auricularia auricula at home
material
Two pieces of yuba; A handful of black fungus; 300 grams of meat in front of the pig; One or two garlic sprouts or parsley
working methods
Pork (it can be pork in front, pork belly, or plum lean meat, because I don't eat plum lean meat for fat, it's the best meat). Blanch it with boiling water first, skim off the foam and scoop it up for later use.
Tofu and fungus are soaked in advance, leaving two garlic seedlings.
Shred yuba, shred auricularia auricula at will, shred garlic seedlings, and slice meat (obliquely).
Heat the wok, cool the oil, add the garlic sprouts and saute until fragrant.
Add yuba and auricularia auricula, stir-fry, if it is too dry, add some water and salt to taste (be careful not to add too much salt, because salt will be put in the fried pork slices later), and take out the pan for later use.
Add the right amount of oil to the pot, add a garlic and stir-fry until fragrant.
Stir-fry the sliced meat a few times, add some salt and two spoonfuls of cooking wine.
Add the right amount of soy sauce and stir fry a few times. Don't fry the cooked meat slices for too long.
Then pour the yuba fungus into it and stir it for a few times, and a plate of delicious yuba fungus fried meat slices can be served.
This is a dish cooked by my mother's family in the New Year, a big plate and the first CD.
Chestnut yuzhu pot
Composition:
Chestnut, yuba, Lentinus edodes, green pepper, red pepper, coriander, ginger, salt, Lentinus edodes powder, soy sauce, pepper and sesame oil.
Exercise:
1. Blanch chestnuts in boiling water for a while, take them out while they are hot, peel them, wash them, steam them in a steamer and take them out for later use.
2. Soak the yuba in warm water for half an hour, then cut it into sections, control the moisture, fry it in oil until golden brown, take it out and put it in a pot for later use.
3. Add a little oil to a clean pot, add ginger slices, mushrooms, green peppers, red peppers and coriander, stir-fry, and then add yuba dancing on the water.
4. Add water, add steamed chestnuts, add salt, mushroom powder, soy sauce and pepper, adjust the taste, and pour a few drops of sesame oil.
5. Pour the pot into the pot, then put the pot into a small stove to boil, and hook a little sauce. Put some coriander on the dish.