How to make three fresh and tender tofu, crisp outside and tender inside, full of flavor? What I want to share with you today is a delicious three fresh and tender tofu. The tofu used in this dish is very tender and has fat inside. Because of the different processing techniques, inner fat tofu is more tender and watery than traditional tofu, so it is easy to break.

On weekdays, we eat tofu with inner fat, and the common practice is to mix cold dishes. Only in this way can the integrity of tofu be guaranteed as much as possible. But today I want to recommend another very good practice to you. The lactone tofu made in this way is not only crisp and tender outside, but also can be easily picked up with chopsticks, which is definitely a different feeling.

Three fresh and tender tofu needs food: Flammulina velutipes, Pleurotus eryngii, Dutch beans, tofu with internal fat, canned lunch meat, vegetable oil, ginger slices, onions, garlic, shallots, raw eggs, corn flour, white pepper, oil consumption, spiced powder, edible salt and monosodium glutamate. The production process is as follows:

The first step is to prepare a handful of Flammulina velutipes, an appropriate amount of Pleurotus eryngii and a little Dutch beans in advance; Prepare another box of lactone tofu. Tear off the old tendons on both sides of peas and then tear them into sections; Removing fibrous roots from Flammulina velutipes and Pleurotus eryngii, and washing for later use; Appropriate amount of canned lunch meat is cut into pieces; Finally, cut some ginger slices, onions, garlic and onions.

Step two, cutting the internally fat tofu into blocks; Beat two eggs into egg liquid and prepare a plate of corn flour. Prepare the wok in advance and pour in proper amount of vegetable oil. Lactone tofu dipped in egg liquid and coated with corn flour. Then put it in a pot and fry it until all sides are close to the coke. Fry tofu with internal fat, drain the oil, and take it out for later use.

Step 3: Leave a proper amount of oil in the pot, then add ginger slices, onion segments and garlic segments and stir-fry until fragrant. First, stir-fry the peas in the pot until the color fades, then stir-fry the Flammulina velutipes and Pleurotus eryngii in the pot, and finally add a proper amount of cold water to the pot. Stir-fry the mushrooms in a pot until soft, then pour them into the canned lunch meat, then pour in some five-spice powder and burn them for a while.

The fourth step, until the juice in the pot is completely drained, then pour in the right amount of edible salt and monosodium glutamate for seasoning. Take out the fried vegetables and put them on a plate, and sprinkle some chopped green onion. A delicious three fresh and tender tofu is ready! It's delicious. You can try it!