Cooked Tofu with Wild Mushrooms

Name: Cooked Tofu with Wild Mushrooms
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g tofu; 5g Cooked Wild Mushroom Powder; 50g carrot; 50g Watery black fungus; Some oil; Some salt; Some Chives; Some ginger; Some garlic; Some Soy sauce

by The joyful life of pyrotechnics

4.6 (1)

Favorite

1

Difficulty

Easy

Time

20m

Serving

2

Cooked wild mushroom powder is a new type of condiment developed in Yunnan in recent years. It is made of Yunnan boletus, milk milk fungus, white ginseng fungus and other wild mushrooms. It can be used in any dishes. Rich fragrance, full of umami taste. It can be used for barbecue, cooking, soup, hot pot, etc. "

Cooked Tofu with Wild Mushrooms

1. Cut the tofu into small pieces and fry them in a frying pan for later use.

2. Wash the black fungus and tear it into small flowers. Peel the carrots, wash and cut them into carrot slices.

3. Peel the ginger and garlic, wash and chop, wash the chives and cut into small pieces.

4. Take a small bowl, pour half a small bowl of water, add some cooked wild mushroom powder, a spoonful of light soy sauce, a small amount of dark soy sauce, and salt to make a flavored juice.

5. Pour the oil in the wok and heat it up, and stir-fry the ginger and garlic to create a fragrance.

6. Add the fried tofu, fungus and carrot slices and stir fry evenly.

7. Pour in the tuned sauce and cook over medium-low heat until the juice is collected.

8. After collecting the juice, add the chives and stir-fry evenly to start the pan.

Tips:
Cooked wild mushroom powder has a strong umami taste, and this dish does not need condiments such as chicken essence and monosodium glutamate.