Materials needed for Shiitake Mushroom Roasted Bean Curd: Shiitake Mushroom (fresh) 400 grams, 200 grams of bean curd bamboo, 2 bell peppers, oil and salt in moderation, 1 section of green onion, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, water starch in moderation,

Step by step:

1. First of all, the dry bean curd bamboo in a basin, add lukewarm water, the temperature of water too high, bamboo curd bamboo becomes too soft to affect the toughness of the amount of water to be Not over the bamboo more, but also add a little salt, so that the soaking time is short, salt in the water can accelerate the bamboo to absorb water, faster soaking. Bean curd is very light, put on the water after bean curd will float in the water above, in order to prevent bean curd from floating up, you can press a plate on top of the bean curd, so that all the bean curd will not be in the water, so that the bean curd will be soaked uniformly, soft and hard, bean curd in the water after the completion of the immersion, to determine whether it is good to soak based on the hand pinch the bamboo to see if there is no hard heart, if there is proof of the immersion of the insufficient, the need to be put into the lukewarm water The first thing you need to do is to put it in warm water and continue to soak it.

2. Cut off the roots of the mushrooms and wash them, and wash the bell peppers.

3. Cut the mushrooms into even-thin slices.

4. Soak the good bamboo slash into segments, pointed pepper to remove the seeds, cut diamond-shaped slices.

5. pot of boiling water, under the mushrooms blanching, blanching mushrooms until soft, the mushrooms out of the drained water to be used, mushrooms within the folds of the cap is easy to hide impurities, blanching water can be removed from impurities and odors, can maintain the flavor of the mushrooms pure.

6. Heat the pan with oil, add chopped green onion, ginger and garlic, then add the mushrooms and stir-fry for 1-2 minutes.

7. Put in the bamboo strips and stir-fry evenly, add half a bowl of water, then drizzle oyster sauce and soy sauce, add a little salt, oyster sauce is more salty, salt should be less. Boil on high heat, turn to low heat and cook to taste.

8. burning bamboo soft, left a little soup, dripping a small amount of water starch thickening, high heat heating until the soup becomes sticky, turn off the fire, sheng out of the plate can be.