Can tofu be stir-fried with black fungus My family both adults and children love tofu, almost 1-2 times a week. Tofu is a common household dish on everyone's table, rich in calcium, high protein foods, and the price is real, 3 dollars is enough to make a big plate. Tofu is not only nutritious, but also flavorful. Black fungus in the side dishes, nutrition is also very rich, the important thing is that its plant gelatinous, has a very good adsorption effect, often eat can be residual in the body of the impurities adsorption discharge, is conducive to human health. Tofu and fungus fried together, well done, than eating meat is also fragrant Oh. The soup in the tofu can also be used to rice, never get tired of eating ah!

Tofu fried fungus

Main ingredient: tofu, black fungus

Applications: 2 garlic cloves, 3 slices of ginger, 1 tablespoon of soybean paste, salt, 1 tablespoon of cornstarch, 1 tablespoon of soy sauce.

The first step: half an hour in advance of the black fungus soaked open.

The second step: tofu cut into triangles as shown, cut triangles is more delicious? No, it looks better.

Step 3: Shred the ginger and slice the garlic cloves.

Step 4: Heat a pan and pour in the right amount of oil, brush well. Add the triangular tofu and fry slowly over low heat until golden brown on both sides, transfer to a plate and set aside.

Step 5: In a separate pan, heat the pan with cold oil, pour in the shredded ginger, garlic head, burst incense add bean paste, out of the red oil.

Step 6: first pour in the black fungus fried 2 minutes, then add green and red chili and garlic leaves part.

Step 7: Pour in the fried triangular tofu just now, and add seasoning water (salt, 1 tsp cornstarch, 1 tsp soy sauce and water) before starting the pan

Isn't this beautiful? Cut in squares, not so pretty. As a food lover, the Society of Appearance is a given!

. Warm tips:

1. When frying tofu, don't turn on the heat, if you're not careful, it will become scorched black scorched black tofu.

2. Fry the tofu last, to avoid excessive stirring, tofu crumbled into crumbs.

3. Tofu is not easy to get into the flavor, so the last step of the seasoning of raw flour water, is very important.

4. Use less or no vinegar in the tofu. There's a saying, "If you don't do the right thing, put vinegar in the tofu", remember?

Why can't you put vinegar in tofu? First, from the old generation of experience legend, a more scientific theory is that adding vinegar will affect the calcium in the tofu.