1. Prepare several mushrooms, remove the stalks of mushrooms, wash the dust and impurities on them, and put a cross knife on them.
Prepare a handful of crab mushrooms, cut off the roots and clean them for use.
Prepare a piece of tender tofu and soak it in boiling water 10 minute to remove the beany smell.
Prepare a carrot, cut it in the middle, slice it, put it at the bottom of the casserole, put the crab mushroom on the radish slice, put the mushrooms on it, slice the soaked tofu, and put it in the casserole for later use.
Prepare a piece of pork belly, remove the skin and cut into thin slices.
Cut ginger slices, onion segments and chopped green onion for later use.
2. Start cooking: heat the pan and add the vegetable oil to the pan. This step is mainly to prevent the meat slices from sticking to the pan. After the pan is smooth, pour out the hot oil and add the cold oil. When the oil temperature is 50% hot, add the meat slices to stir fry, and stir fry the water. After the meat slices are fragrant, add the ginger slices for a few times, add a spoonful of bean paste to stir fry, stir fry the red oil, pour in a proper amount of water, and add the light soy sauce/kl.
After the water is boiled, take out the pot, put the soup in a casserole, boil it on high fire, and simmer for 8 minutes on low fire to let the fresh flavor of the ingredients blend into the soup.
After 8 minutes, put in the shallots and scald them slightly. After smelling the fragrance of shallots, pour in sesame oil and sprinkle with chopped green onion, and a delicious and nutritious mushroom tofu soup will be ready.
1. blanch the beef brisket: prepare a piece of beef brisket, add a proper amount of clear water into the pot, pour a proper amount of cooking wine to remove the fishy smell, put the cold water into the pot, add the onion and ginger slices to enhance the fragrance, slowly heat and boil the blood inside, and continue to cook the beef brisket for 2 minutes after the water is boiled.
Prepare to soak soft yuba in advance and cut it into sections.
Cut some green onions, ginger slices and garlic for use.
2. Mix sauce: add four spoonfuls of soy sauce, one spoonful of semi-cylindrical sauce, two spoonfuls of southern milk, and two pieces of south milk to mash, then add one spoonful of white sugar and mix well, pour in a little soy sauce, and make the color ruddy for later use.
3. Start cooking: heat the oil in the pot, add the onion, ginger and garlic, and slowly fry them with low fire. After smelling the garlic, pour in the brisket, stir-fry it for 2 minutes on medium fire, pour a little high-alcohol liquor along the pot edge to remove the fishy smell by alcohol volatilization, and pour in the prepared juice to stir-fry and color the brisket.
Add appropriate amount of fragrant leaves, star anise, cinnamon and dried chili to stir fry, so that the beef brisket can fully absorb the sauce and taste. Add appropriate amount of warm water along the side of the pot to avoid the beef brisket, and don't use cold water here. The beef brisket is easy to tighten when it is stirred by cold water, and it is not tender enough to stew. After the fire boils, put it in a casserole, cover the lid and stew it on low and medium heat/kloc-
/kloc-after 0/hour, put the yuba in and stir it, let it soak in the soup, cover the pot and continue to stew for 5 minutes, and let it absorb the broth and taste.
After 5 minutes, the beef has been stewed soft and mellow, the yuba has absorbed the broth and become very soft and smooth, and a casserole beef brisket pot overflowing with sauce is ready.
1. Prepare a piece of bean jelly and cut it into cubes of about 1 cm for later use.
Prepare 200g shredded pork belly and chop it into minced meat for later use.
Cut minced garlic and chopped green onion for later use.
2. Blanch the bean jelly with water: boil the water in the pot, add the bean jelly into the cold water, and then boil it for 1 minute, then pour out the bean jelly and drain it for later use. The main purpose of blanching is to make the bean jelly mature quickly and reduce the frying time.
3. Start cooking: burn the oil in the pan, pour out the hot oil and leave a little base oil after fully sliding the pan. This step is mainly to prevent the bean jelly from sticking to the pan, pour the bean jelly into the pan, shake the pan frequently to make the bean jelly evenly heated, stir fry for about 2 minutes, and pour it out to control the oil when the surface of the bean jelly is slightly translucent.
Heat the oil in the pot again, add minced meat and stir-fry over medium heat to get the fragrance, stir-fry minced meat with minced garlic to get the fragrance, add bean paste10g to fry, stir-fry red oil, pour in a proper amount of water along the pot edge, pour in bean jelly, add 2g of salt, stir pepper, sugar and chicken essence to get the seasoning, and then pour in soy sauce/.
After 3 minutes, turn to high fire to collect the juice, and shake the pan frequently to avoid sticking to the pan. When the soup is thick and evenly wrapped on the surface of the bean jelly, pour in a little bright oil to brighten the color, put the bean jelly in a casserole and heat it until it boils, sprinkle with chopped green onion, and a casserole bean jelly that is tender and delicious will be ready.
1. Prepare a tender piece of tofu and cut it into tofu slices.
Prepare a few mushrooms, wash them, remove the roots and cut them into pieces.
Prepare 200 grams of pork belly, remove the skin and cut into thin slices.
Cut ginger slices, garlic slices and shallots and put them together for later use.
2. Seasoning juice: prepare a small bowl, put in soy sauce10g, oyster sauce 5g, salt 2g, a little sugar to freshen up, and then pour in appropriate amount of water and stir evenly for later use.
3. Blanch the mushrooms in water: Boil the water in the pot, pour the boiled mushrooms in water for about 2 minutes, pour them out, and wash them in clean water for later use.
4. Fry the tofu: heat the pan and add the vegetable oil to the pan. This step is mainly to prevent the tofu from sticking to the pan. After sliding the pan, pour in the hot oil and add the cold oil, slide the tofu slices into the pan in turn, and keep the fire low for about 5 minutes. Shake the pan frequently to make the tofu evenly heated, and then pour out the tofu until both sides are golden.
5. Start cooking: heat the casserole, pour in an appropriate amount of vegetable oil, add pork belly slices when the oil temperature is 50% hot, and slowly fry out the oil inside. After the meat slices are fried, pour in onion, ginger and garlic and stir-fry together to get the onion flavor. Pour the mushrooms into the pot and stir-fry evenly, pour in the juice and fried tofu and stir-fry for a few times. After the juice is boiled, cover the pot and stew for 6 minutes, so that the tofu and mushrooms can absorb the juice and taste.
After 6 minutes, add 2 grams of chicken essence, stir-fry pepper 1 g evenly, and finally sprinkle chopped green onion, and a nutritious stewed tofu with mushrooms is ready.