Crab Mushroom Stewed Tiger Skin Tofu
by Line line 3896
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. One piece of northern tofu, cut into rectangles, a total of 12 pieces, about 0.8 cm thick. Use kitchen paper to absorb moisture on the surface so that it will not stick to the pan during frying.
2. Put the right amount of oil in the pan, add the tofu cubes in turn, and fry until golden on both sides.
3. Ingredients needed, main ingredients: fried tofu, soaked fungus, crab-flavored mushrooms. Ingredients: cut garlic sprouts, shredded ginger, green and red pepper rings.
4. Heat a pan with cold oil, heat a wok with a small spoon of oil, fry 3 or 5 peppers, add garlic seedlings, shredded ginger, green and red pepper rings and stir fry for a fragrance.
5. Then add the crab-flavored mushrooms and stir-fry for a while, then add the right amount of soy sauce.
6. Then add the right amount of broth or water, add a teaspoon of oyster sauce, and the right amount of salt.
7. After the pot is boiled, add the fried tofu and soaked fungus and stew.
8. Simmer on medium heat for about 5 to 6 minutes.
9. Put the fungus and crab-flavored mushrooms on the plate first, and put tofu cubes on top.
10. The end of the plate.
11. Add a little water and starch to the soup in the pot to thicken the soup and boil it.
12. Pour the gorgon juice on the tofu.
