method of work
1. Add oil (1 tablespoon) to the pan quickly, stir-fry garlic, then add onion and a little salt to stir-fry until soft, add kimchi to stir-fry until fragrant, and then add other materials (except golden mushrooms and tofu) to stir-fry evenly.
2. Add water to cover half of the ingredients. When the juice is boiled, add soup powder, red and Zhejiang vinegar and salt to taste, then add golden mushrooms and tofu, gently stir well, and add some sesame oil and shichimi to serve.
Cut the tofu into 3X3cm blocks with a thickness of 0.5cm. Wash Flammulina velutipes for later use.
3. Pour a small amount of oil into the pan. When the oil is 70% hot, add the tofu block.
5. Leave a small amount of low oil in the pot and saute the chopped green onion.
7. After the Flammulina velutipes are soft, add oyster sauce and light soy sauce and stir well.
9. When 80% of the juice is received, add green pepper. Stir-fry for 1 min, and then serve.
300g of bean curd, 30g of carrot, 30g of auricularia auricula, 30g of sweet bean pod, 0/0g of garlic sprout, 0/piece of red pepper, 0/piece of ginger, 0/piece of garlic, 0/piece of kloc, and a proper amount of starch.
Seasoning:
30g of edible oil, sesame oil 1 spoon, oyster sauce 1 spoon, 2 tablespoons of broth, refined salt 1 spoon, sugar 1 spoon, monosodium glutamate,
Production process
1, sliced tofu, fried in a pan until both sides are golden yellow,
2. Slice carrots and auricularia auricula, cut garlic seedlings obliquely, cut red peppers, and slice garlic and ginger for later use.
3. Heat the oil in the pan, first saute garlic slices, ginger slices and red pepper segments, then add stock, oyster sauce and white pepper.
red cooked beancurd pieces
Sugar, after boiling, add tofu slices, auricularia auricula slices, carrot slices, sweet bean pods, garlic sprouts, refined salt and monosodium glutamate, and cook for 3 minutes, then thicken with water starch and pour sesame oil.
Features:
Crisp and refreshing, rich in nutrition.
The chef knows everything:
It will be better to make this dish with brine tofu.