Bazhen Tofu Pot

Name: Bazhen Tofu Pot
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some North Tofu; Some quail eggs; Some shrimp; Some Squid; Some Dried shiitake mushrooms; Some Black Fungus; Some Tricholoma; Some carrot; Some Bell peppers; Some shallot; Some Pixian Doubanjiang; Some Oyster sauce; Some Cooking Wine; Some pepper; Some starch; Some salt; Some Sugar

by Enclose the beauty

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

A pot of meat and vegetable stew, Bazhen tofu in a pot, very delicious.

Tofu can also be replaced with tamago tofu (Japanese tofu), which is more tender and smooth. Wrap in egg liquid and dry starch and fry, the other way is the same. "

Bazhen Tofu Pot

1. The quail eggs are boiled and peeled, the squid is washed and changed into a knife, cut into small pieces, and boiled in boiling water.

2. Dried shiitake mushrooms and fungus are soaked and torn into small pieces, carrots are cut into pieces, mushrooms are sliced, bell peppers and shrimp are diced.

3. Put oil in the wok, put the quail eggs, squid and shrimps in the oil after the pan is hot, and remove.

4. Cut tofu into thin slices. Fry the pieces until golden brown and remove them.

5. Leave the bottom oil in the pot, add the shredded green onions and sauté fragrant, add the Pixian bean paste and stir fry.

6. Put the shiitake mushrooms, mushrooms, fungus, and carrots together and stir fry evenly.

7. Then add quail eggs, squid, shrimp and fried tofu and stir fry.

8. Add 1 scoop of cooking wine, 1 scoop of dark soy sauce, 1 scoop of oyster sauce, a small amount of pepper, sugar and salt to taste, add half a bowl of stock (if not, use water instead) to boil, pour all the ingredients into a casserole, simmer for 10 minutes .