Braised Fungus Tofu with Oyster Sauce

Name: Braised Fungus Tofu with Oyster Sauce
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 20g Fungus; 100g Cooked Shredded Chicken; 300g fried tofu; 1 carrot; Some olive oil; a little sesame oil; Some Oyster sauce; a little pepper; a little Corn flour; Some salt; Some garlic

by Blue southern hemisphere

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

This is a home-cooked dish of simple delicacy. I use dried tofu, which I don’t usually like. Although the package says fried tofu, it feels like dried tofu! Why would I choose it? That's because it feels that it matches perfectly with the fungus chicken silk! In fact, it is really delicious when cooked. "

Braised Fungus Tofu with Oyster Sauce

1. Prepare ingredients: foam fungus, fried tofu, cooked chicken shreds, carrots.

2. Unpack the fried tofu, rinse, drain the water, and cut into slices; use a vegetable cutter to shred the carrots; prepare a few flat garlic.

3. Heat a pan with an appropriate amount of olive oil and add garlic.

4. Pour the fungus and stir slightly.

5. Add the deep-fried tofu and stir-fry, then add some water.

6. Add appropriate amount of oyster sauce, cover the pot and simmer for a few minutes.

7. Open the lid and pour in the cooked shredded chicken.

8. Stir well and let the chicken shreds taste delicious.

9. Add carrot shreds.

10. Add a little salt and pepper, thicken the flour and pour in a little sesame oil.

Tips:
1. The fungus is not so easy to taste, so put it in the pot first; then put the tofu. 2. Put the chicken shreds in the simmering water before boiling dry, because the chicken shreds are cooked and do not need to be added too early. 3. Put the carrot shreds at the end, and the stew is too soft to affect the taste. 4. Thickening and adding sesame oil will add extraordinary flavor to this plain home cooking!