Fried Tofu with Mushroom

Name: Fried Tofu with Mushroom
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g South Tofu; 3 pcs Shiitake Mushrooms; 2 pieces Cabbage moss

by Luo Shengtang

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Bei Mushroom Tofu is a way of cooking tofu in Guangdong. As the name suggests, it is cooked with Bei Mushroom and seasoning. The taste is talkative but not tasteless. The taste is soft but tough. It is a representative of traditional Cantonese cuisine. The taste is salty and delicious. The child is outstanding, the entrance is fragrant, the seasoning is simple, the technique is simple, but the taste is not simple. The so-called simplicity is not simple.

Ingredients

Fried Tofu with Mushroom

1. Prepare the required ingredients (300 grams of southern tofu, 3 fresh mushrooms, and 2 choy sum); cut the southern tofu into 1.5-2 cm thick pieces (not too thin, it will become homemade tofu)

2. After the shiitake mushrooms are blanched in water, cool water twice to cool down

3. Sit 80% of the hot deep-fried tofu, deep-fry the tofu for ten seconds and set it in shape, then use chopsticks to carefully open it (otherwise it will stick together, and some noodles will not fry). After the tofu is fried, soak in cold water for ten minutes; sit in water and put it in A little salt, blanched cabbage hearts are on both sides of the plate

4. Boil the tofu with the water after blanching the choy sum, let it soften; heat the pot, add 2 g of cooking wine and immediately add water, and then add 8 g light soy sauce, 10 g oyster sauce, 5 g sugar, a little pepper, and 2 g salt. Bring to a boil, add blanched tofu and shiitake mushrooms, cook for five minutes, thicken with water starch (the cornstarch is added with 2 tablespoons of water to make water starch), and finally sprinkle a little chopped chives on top.