Tofu, minced meat, bamboo shoots, auricularia auricula, mushrooms, ginger, onions, salt, raw flour, soy sauce, olive oil and other seasonings.

working methods

1. Add seasonings such as Jiang Mo, salt, raw flour, soy sauce and pepper to the minced meat;

2. Stir vigorously in one direction with chopsticks and marinate for ten minutes;

3. Open the tofu bubble;

4. Put the marinated meat stuffing in the middle of the bean bubble;

5. In the same way, put meat stuffing in the middle of other tofu bubbles;

6. Prepare other ingredients, cut bamboo shoots and mushrooms into pieces, and tear black fungus into small pieces; Shred onion and ginger; Chop onion into powder;

7. Stick the raw flour on the incision of the bean curd;

8. Heat the pot and add the right amount of oil;

9. Put the side covered with raw flour down into the oil pan;

10. Fry and let the tofu foam solidify;

1 1. Take out all the fried tofu bubbles;

12. Stir-fry shredded ginger and onion with the remaining oil in the pot;

13. Stir-fry and add the prepared bamboo shoots, mushrooms and auricularia auricula slices;

14. Stir fry together for a few times;

15. Add the freshly fried bean curd and stir fry together;

16. Add a proper amount of cooking wine;

17. Add a proper amount of water and cook together;

18. After boiling, collect the juice with strong fire, and add some seasonings such as salt and pepper;

19. Load the tray;

20. Sprinkle chopped shallots.

Tip: 1. Add a proper amount of seasoning to the meat stuffing, stir in one direction, and marinate for another ten minutes;

2. put the meat stuffing in the middle of the tofu, then stick some raw powder and seal it;

3. Deep-fry in oil and set, with the side with raw flour facing down;

4. The ingredients added during stewing can be added at will according to your own preferences;

5. Because a proper amount of starch is stuck when sealing, it is left in the pot when frying, so there is no need to add water and starch to thicken it.