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A friend told me that eating anything hot every day in summer has no appetite, and eating less meat will suffocate my stomach. It's not autumn now, the weather is cool, and my appetite has been big recently. I want to supplement the meat I eat less in summer and autumn ... He picked up pig's trotters and started his journey of "sticking autumn fertilizer".
The so-called: eat for a while, feel good for a while, keep eating, it will be painful. A few days later, the same friend complained to me that he was getting fat, his face was covered with acne, his stomach was upset, his digestion was not good, and he looked greasy and listless. Therefore, the proper amount of "sticking to autumn fat" and eating some light and greasy vegetables are the real health care measures in autumn.
Today, I will share with you a method of home-cooked three fresh tofu. Jade tofu is soft and smooth, contains many kinds of fungi, has rich and balanced nutrition, and is easy to be absorbed by human body. Tofu melts at the entrance, just like a fresh and elegant breeze, which instantly awakens our taste buds.
For details, please see our operation:
Prepare a piece of tender tofu, cut it into thin slices with a thickness of one centimeter, then cut it into cubes and put it in a small pot.
A handful of green leaves, cut into small pieces; Half of the red pepper is cut into diamond-shaped pieces and mixed with green vegetables for color matching.
Remove the roots of four mushrooms, all four and a half, and put them in a pot; Soaked fungus, cut into small pieces; Half of the onion is cut into diced onion, and a small piece of ginger is cut into ginger slices, which are put into the pot together. Take a small pot, beat in an egg, mix well with chopsticks and break up for later use.
After the ingredients are ready, we will start the next operation.
Boil water in a pot, add a spoonful of salt, stir to melt, add tofu blocks after the water boils, blanch for one minute, and remove and control the water.
Add mushrooms and fungus, turn them over with a spoon for a few times, so that the ingredients are heated evenly, blanch for two minutes, remove the water and let them cool for later use.
Add a little cooking oil to another pot. When the oil is hot, pour in the egg liquid, stir fry quickly with a spoon, and pour off the oil for later use.
Add a little cooking oil to the pot, add onion and ginger until fragrant, pour in mushrooms and fungus, stir-fry the green leaves a few times, pour in scrambled eggs, add half a spoonful of water, add tofu, add 2g of salt, 1 g of chicken powder, 1 g of white sugar for fresh extraction, 5g of soy sauce, 3g of oyster sauce and a few drops of soy sauce for color matching.
Push gently with a spoon and stew for two minutes to let the tofu taste slowly. Thicken a little and push a few times in a row. When the soup is thick, pour in a little bright oil, then turn off the fire and put it on the plate.
Ok, this nutritious and delicious three fresh tofu is ready. Tofu is tender, eggs are delicious, mushrooms are full of flavor, and fungus is crisp and refreshing. Put together, it is beautiful in color, fresh and delicious, reasonable in nutrition and easy to digest, especially suitable for friends with old people and children at home.
Use the following ingredients and seasonings:
Ingredients: tender tofu, vegetables, fungus, mushrooms, green onions, ginger, eggs, starch.
Seasoning: salt, chicken powder, sugar, soy sauce, soy sauce, oyster sauce.
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