Name: Eat Tofu Like this in Autumn and Winter, Warm Up and Eat...jinzhen Tofu Pot
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300 pcs tofu; 150g Enoki mushroom; 100g Edamame; 1 piece egg; Some Green onion ginger; a little Chicken Bouillon Powder; Some Water starch; Some Minced garlic; Some Green Red Pepper; 1 tablespoon Oyster sauce; 2 tablespoons Soy sauce; 1 tablespoon Sugar; 1 tablespoon pepper; Some salt; 5ml Vinegar

Eat Tofu Like this in Autumn and Winter, Warm Up and Eat...jinzhen Tofu Pot

by Red Bean Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

In the cold winter, my favorite is such gurgling and steaming food, such a pot of delicious food, I feel full of happiness when I look at it!

Eat Tofu Like this in Autumn and Winter, Warm Up and Eat...jinzhen Tofu Pot

1. Blanch the edamame, remove and cool for later use.

2. Remove the old roots of enoki mushrooms and wash them.

3. Cut tofu into pieces.

4. Beat the eggs and put them in tofu.

5. Fry in a frying pan until golden on both sides.

6. Take a small bowl, add oyster sauce, light soy sauce, sugar, pepper, green onion, ginger, chicken essence, salt, vinegar, and water, stir well and set aside

7. Put the enoki mushrooms into the bottom of the casserole.

8. Then add edamame and tofu.

9. All placed neatly.

10. Pour in the mixed juice.

11. Cover with medium heat and cook for 15 minutes.

12. Finally, sprinkle with minced garlic, minced green and red pepper, pour in water and starch to thicken the pot.

Tips:
Fry the beans in the egg liquid until they are fried. Don't turn them in a hurry when they are fried. Turn them over after one year of setting to ensure that the tofu is not fragile.
Put enoki mushrooms in the bottom of the casserole to ensure that the bottom of the casserole will not stick to the bottom.