Tofu and enoki mushrooms put together, a simple boil, 10 minutes on the table, fresh flavor flavor than meat is delicious
Japanese tofu is also known as egg tofu, yuzi tofu, especially tender, although known as tofu, but and our traditional tofu is not the same in fact, it is the use of eggs as a raw material, together with vegetable protein and natural High-flavor materials made of both the tenderness of the tofu and the deliciousness of the egg, eat the texture than the tofu is more delicate, is a lower calorie, high water content of the ingredients, the Japanese tofu has a variety of practices, cold, braised, steamed, etc., no matter how to do are very delicious, especially children especially like to eat.
Today's Japanese tofu I put it and enoki mushrooms together, enoki mushrooms are our frequent consumption of mushrooms, delicious, and rich in protein, crude fiber, B vitamins, and zinc content is relatively rich, it is a kind of fungus is particularly suitable for children to eat.
Do a good job of the finished product, Japanese tofu crust crispy, tender and smooth, enoki mushrooms absorb enough rich soup, flavorful and delicious, tasty and rice, especially suitable for the days when the heat does not have an appetite, unforgettable children three days named to eat, and practice is also quite simple, ten minutes out of the pot, the kitchen novice can be completed, like to try it, oh, practice to share with you!
Burned Japanese tofu with enoki mushrooms
Materials: 4 Japanese tofu, enoki mushrooms 1, 2 spoons of soy sauce, half a spoon of soy sauce, oyster sauce 1 spoon, half a spoon of sugar, 2 cloves of garlic, 1 millet pepper, corn starch, oil, scallions, moderately moderate
Practice: 1, ready to prepare the materials, Japanese tofu 4, enoki mushrooms, if you don't use Japanese tofu, you can also If you don't want to use Japanese tofu, you can also replace it with southern tofu.
2. Remove the roots of the enoki mushrooms, clean them and soak them in boiling water for 10 minutes, then drain.
3, garlic minced, small pepper cut into small pieces, shallots cut into scallions.
4, Japanese tofu peeled off the outside of the package, cut into thick slices, placed in a dish thinly coated with a layer of corn starch.
5: Heat a little oil in a wok, add the cornstarch-coated slices of Japanese tofu, and fry over medium-low heat until both sides are golden brown.
6. Add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, ? tablespoon of dark soy sauce, ? tablespoon of sugar, and half a bowl of water and stir to combine.
7, the pan into the garlic and millet pepper stir fry flavor.
8: Add the drained enoki mushrooms to the pan and stir-fry until the mushrooms are tender.
9: Add the fried tofu and pour the sauce into the pan.
10: Simmer over medium-low heat until the sauce dries up and the tofu and enoki mushrooms become flavorful, then remove from the heat and sprinkle with a handful of green onions before serving.
11, so that out of the tofu crust crispy, tender and smooth, enoki mushrooms absorb enough soup, flavorful and delicious, really too much rice.
Tips:
1, Japanese tofu frying pan before you must be put into the starch rolled on a circle to let it dip starch, so that when frying will not break the skin, will not stick to the pan.
2, mushroom ingredients generally need to blanch, one can remove the odor, the second can remove the bacteria on the top and some subtle toxins, if you do not blanch, with boiling water can also be soaked