Xishi tofu is the traditional flavor of the Zhejiang region, the selection of tender white tofu cut into small pieces, with fungus, minced meat, mushrooms and other ingredients stir-fried, and then braised in broth, after the dish, soup wide juice thick, smooth and tender, color and lustre, people will have a long time to come back to taste. Today we teach you the authentic Xishi tofu practice, good taste.

How to make Xishi tofu

Ingredients:

250 grams of tender tofu, 30 grams of minced pork, 10 grams of black fungus, 1 mushroom, 30 grams of enoki mushrooms, 2 green onions

Seasoning:

10 grams of cooking oil, 1 gram of salt, 3 grams of soy sauce, 3 grams of oyster sauce, 200 grams of soup, 3 grams of sugar, 6 grams of water starch

This is the first time that I've ever seen this kind of tofu. >Western tofu practice:

1, tender tofu cut into small pieces, chopped black fungus, chopped mushrooms, mushroom chopped, chopped golden needle mushrooms, small onion chopped green onion;

2, the pot into the appropriate amount of oil, oil temperature rise, down into the minced meat stir fry, pour into the mushrooms stir fry, and then add the black fungus, mushroom stir fry, add the tofu stir fry;

3, the pot into the broth, salt, soy sauce, oyster sauce, white sugar Cook for 8 minutes, then drizzle in water starch to collect juice;

4, finally served, sprinkled with chopped green onion can be.

Tips:

This dish is rich in high nutritional value, beneficial to the qi nourishment, fresh shellfish rich in protein and calcium, phosphorus, iodine and other minerals, for delicious seafood, nourishing yin and tonifying the kidneys, and the stomach and regulating the role of the middle.