2. Mushrooms produce a lot of natural nucleotides during drying, which is a natural flavoring agent, which is why dried mushrooms are more delicious than fresh mushrooms. Be sure to soak mushrooms in hot water in advance, and the water soaked in mushrooms must be filtered and preserved.
3. Tofu It is recommended to choose fresh and tender south tofu or lactone tofu, so that the stewed tofu tastes smooth and tender. Tofu must be soaked in water after being cut into pieces, and 2 grams of salt can be added to better remove the beany smell of tofu. Tofu should also be soaked in the original soup after blanching to prevent it from sticking together.
4, jellyfish is easy to cook, remember to put it back, stew for 3 minutes and immediately cease fire.
5. Jellyfish stewed tofu: Ingredients: South tofu or lactone tofu 300g, net jellyfish 150g. Ingredients: celery 30g, water mushroom 50g, ginger10g, onion10g, coriander or leek10g. Seasoning: 20g vegetable oil, 20g soy sauce, cooking wine 10g, appropriate amount of clear soup or water, 3g salt and trace pepper.
6. Wash the jellyfish and take out the oyster meat. Be careful when taking the oyster meat, so as not to hurt yourself.
7. Rinse the oyster meat slightly and then soak it in a little water.
8. Choose South Tofu or Lactone Tofu, cut it into small pieces 1 cm square, and soak it in enough salt water for about 20 minutes to remove the beany smell of tofu.
9. Pour the original soup soaked with tofu into the pot together with the tofu pieces. After the fire boils, blanch for 2 minutes, then pour it back into the pot together and continue to soak tofu with the original soup.
10, dried mushrooms are soaked in hot water in advance, and the soaked mushrooms are filtered and kept. Cut the soaked mushrooms into small pieces, wash the celery and cut into small diamond-shaped sections. Seafood is cool, and ginger is an essential ingredient. Cut ginger into very thin Jiang Mo, but you can't eat ginger. Cut chopped green onion, chives or coriander into small pieces.
1 1. Pour 20g of vegetable oil into the pot. When the oil temperature is 40% to 50% hot, add onion and ginger, stir-fry 20 grams of soy sauce, stir-fry and cook 10 gram of cooking wine. Pour enough clear soup or clear water, scoop tofu into the pot, put small pieces of mushrooms together with the water for soaking mushrooms, add 3 grams of salt and a little pepper, bring to a boil with high fire, and continue stewing for about 15 minutes.
12. Add oyster meat and celery pieces, stew for about 3 minutes, and cease fire. Sprinkle chopped shallots or small pieces of coriander, and serve. Stew tofu with fresh oyster. This kind of seafood tastes delicious and is especially suitable for making soup. Only when these three points are done can the soup be fresh.
13. Cuisine features: beautiful color, salty taste, tender and smooth tofu, fresh and rich oysters and rich soup.