Flammulina velutipes is nutritious and delicious, and many people like it. We often eat it to make soup with meatballs, and it is indispensable to eat hot pot in winter. I heard it also has a name: see you tomorrow. This name is a bit strange. I don't know why it has this name.
Today, Flammulina velutipes with tofu and fresh shrimp are used to make appetizers. When the weather is hot and not appetizing, I especially like to make a pot. The juice is delicious and bibimbap is appetizing. Tofu is tender, Flammulina velutipes is fresh and shrimp is fresh and sweet. It makes my mouth water.
Ingredients: Flammulina velutipes 1 piece, Polygonatum odoratum tofu 6 pieces, fresh shrimp half a catty, ginger 1 piece, cooking wine, peanut oil, clear water, tomato sauce, oyster sauce, soy sauce, pepper, salt, chopped green onion, etc.
The specific steps are as follows:
Step 1: Prepare fresh shrimp first, about half a catty is enough. Of course, friends who like shrimp can also prepare more. First, remove the head and shell of the shrimp, then cut a knife on the back of the shrimp, rinse the shrimps that have not been torn off, put the processed fresh shrimps into a bowl, add a few pieces of ginger, sprinkle some cooking wine and set aside.
Step 2: prepare a handful of Flammulina velutipes, remove the old roots, then break them up and wash them, and put them in a drain basket for later use; Prepare 6 pieces of Yuzhu tofu, or tender tofu. Yuzhu tofu is packaged, so it needs to be cut in the middle first, then squeezed out and cut into small pieces, as shown below.
Step 3: Prepare a pan that won't stick to the pan, put oil in the hot pan, heat the oil, put the Japanese tofu in with a small torch, and fry until one side is golden. Turn it over and slowly fry it with a small fire until both sides are golden.
Step 4: When the tofu is ready, let them stand aside, then pour in the marinated fresh shrimp and stir-fry it a little, which will reduce the fishy smell. When the fresh shrimp changes color, turn off the fire for use.
Step 5: Now mix the juice in the bowl. Add half a bowl of water to the bowl, add two spoonfuls of tomato sauce, 1 spoon of oyster sauce, a little soy sauce, a little pepper and a proper amount of salt. Stir thoroughly and evenly for use.
Step 6: Prepare a small casserole, spread the prepared Flammulina velutipes on the bottom of the pot, and then put the fried tofu in. After the tofu is set, put the fried shrimp on the tofu together.
Step 7: Finally, pour the fried tofu and shrimp oil into the pot, stir the prepared bowl juice evenly with chopsticks, and then pour it into the fresh shrimp tofu.
Step 8: Cover the pot, bring it to a boil, and then simmer for 6 minutes.
Step 9: Turn off the fire and serve with a handful of chopped green onion. Casserole stew is very heat-resistant, so be careful. If I burn my mouth, I will eat them quickly, because it smells so good.
This Flammulina velutipes and Shrimp Tofu Pot is ready. Friends you like can try it. Flammulina velutipes is delicious, tofu is tender, and shrimp meat is fresh and sweet. It is also a great honor to be a pot for entertaining guests. Children especially like to eat like this. Every time they eat this pot, they take the initiative to add rice until they are full.