Braised Tofu with Bamboo Fungus and Scallops

Name: Braised Tofu with Bamboo Fungus and Scallops
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Soft tofu; 10 pieces Dictyophora; 150g tape; 2 tbsp Soy sauce paste; 1 teaspoon Sugar; 2 pieces shallot; 1 tbsp Corn oil; Some Starch water

by elmonte

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Bamboo fungus is also called bamboo fungus in Guangdong. It has a crisp taste and fragrance. "

Ingredients

2 pieces Soft Tofu
10 pieces Dictyophora
150g Tape
2 tbsp Soy Sauce Paste
1 teaspoon Sugar

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2 pieces Shallot

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1 tbsp Corn Oil
Some Starch Water

Braised Tofu with Bamboo Fungus and Scallops

1. Soak the bamboo fungus (bamboo fungus) with water and wash until the water is clear.

2. Cut into small pieces.

3. Thaw the scallops with light salt water and squeeze the water for later use.

4. Chopped green onions.

5. I use super soft tofu.

6. Cut the tofu into small pieces and place it in a deep-mouth dish. Place in the microwave on high heat for 1.5 minutes.

7. Heat the pan with cold oil, fry the bamboo fungus, add a small bowl of water to boil. .

8. Add the scallops and cook for 2 minutes

9. Pour in the soy sauce paste and sugar. (If you don’t have soy sauce, you can use oyster sauce instead. The oyster sauce is sweet and the sugar can be left alone.)