Assorted Tofu

Name: Assorted Tofu
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 450g North Tofu; 1/2 cup Water hair fungus; 1/2 cup Water-fat Shiitake Mushroom; 1/2 cup Cowpea Cubes; 1/2 cup corn; About 20 tablets carrot; Some salt; 1/4 teaspoon Sugar; 1/3 teaspoon pepper; 1 tbsp corn starch; 1 teaspoon sesame oil

by rosejyy2000

4.9 (1)

Favorite

9

Difficulty

Normal

Time

15m

Serving

2

I made tofu from time to time, and the method was always changed. I found that assorted tofu is also very delicious and tastes good, so I concentrated on the ingredients to make it. This dish is all vegetarian ingredients, and vegetarians can also enjoy it. It is also good to eat some vegetarian dishes from time to time to clear the intestines and stomach. "

Assorted Tofu

1. Cut the material into dices or small pieces;

2. Prepare a bowl of juice, put 1/3 bowl of water in the bowl, 1/3 teaspoon salt, 1/3 teaspoon pepper, 1/4 teaspoon sugar, 1/2 teaspoon chicken essence, and stir well;

3. Change the tofu into small cubes, put it in a pot poured with boiling water, add 1.5 teaspoons of salt, and cook for about 5-7 minutes on high heat to let the tofu have a bit of bottom flavor and get rid of beany;

4. After picking up the tofu, bring the water to a boil, add the mushrooms, fungus, cowpea and corn to blanch the water, pick up the filtered water after blanching;

5. Put the pot on the stove and turn on medium-high heat. After the pot is hot, add some vegetable oil, pour the carrots and stir well;

6. Pour in the blanched ingredients, turn for a while, then pour in a bowl of juice and bring to a boil;

7. Pour in tofu, sprinkle 1 teaspoon of sesame oil, stir gently to get out of the pan.

Tips:
1. Blanching the tofu with salt water can slightly increase the toughness of the tofu and give the tofu a bit of bottom taste;

Second, the ingredients are the same, blanching them with salt water can remove the muddy flavor and make them have a bit of bottom flavor;

3. Sprinkle some sesame oil when it comes out of the pot to make the vegetables more fragrant and brighten the juice.