Braised Tofu
1.
Prepare the materials.
2.
Cut the green onion, ginger, garlic cloves, soak the black fungus, and cut the mushrooms into small pieces.
3.
Wash the tofu and cut into small pieces, add water to the pot and boil, add a little salt (2g), then put the cut tofu into a boil, wait for the water in the pot to boil again and continue to cook for about 20 seconds, remove Control dry water.
4.
Add Roxan thick soy sauce in another clean bowl
5.
Add vegetarian food, salt, sugar, cooking wine
6.
Finally, add pepper and adjust the water starch in advance. (The amount of starch is about 2 tsp.)
7.
Pour a little oil in the pot and stir fragrant ginger and garlic cloves.
8.
Put the drained tofu in and stir-fry slightly.
9.
Then add diced shiitake mushrooms,
10.
Add black fungus in turn
11.
Pour in the prepared soup and gently flip the tofu to make the color evenly
12.
Turn on high heat, cook for about half a minute, pour water starch along the side of the pot. After the soup thickens, sprinkle with chopped green onion to serve.
Tips:
1. After the tofu is blanched, the taste will be more delicate and will not break easily in the next stir-fry.
2. Because tofu contains more purines, gout patients with abnormal purine metabolism and patients with increased blood uric acid concentration should not eat tofu; those with deficiency of the spleen and stomach and frequent diarrhea and loose stools should not eat tofu.
