Seasoning: 2 tablespoons of yellow rice wine, 3 tablespoons of soy sauce, a little salt and sugar, half a spoonful of monosodium glutamate, 75g of crude oil, 25g of sesame oil, 3 tablespoons of pepper and 2 tablespoons of 45-degree gouache.
Methods: 1. Soak yuba in boiling water and put it in a boiling water pot to cook thoroughly. Let it stand on high fire 1 hour until it becomes soft, and squeeze out water. Then cut the thick strips into sections with similar thickness and length of 4 cm, and then put them in a boiling water pot for a little boiling, draining and extruding.
Slice the water-borne mushrooms, slice the water-borne magnolia officinalis, and peel the horseshoe.
2. Heat the pot, add cooking oil and heat it. Stir-fry the peppers in the pot, take them out, stir-fry the onions, shredded ginger and shrimps, cook the yellow wine to remove the fishy smell, add soy sauce, fresh soup 1 spoon, yuba, all auxiliary materials, sugar, salt and monosodium glutamate, and simmer for three times after boiling.
Features: persimmon yellow in color. The juice is thick, fresh, salty and slightly sweet, flexible and smooth.
Key: 1 When cooking yuba, use dishes and other heavy objects to press in the water, so that it can be fully immersed in the water. After soaking thoroughly, squeeze out the water to remove the beany smell.
2. When frying shrimp, the oil temperature should not exceed 50%, otherwise it will be burnt and lose its flavor.