Home-cooked Stewed Dish "mushroom Stewed Yuzi Tofu"
1.
Cut the jade tofu into pieces.
2.
Slice the mushrooms and set aside.
3.
Heat up a frying spoon, add appropriate amount of cooking oil and stir-fry with minced beef. When the minced beef is stir-fried until dry, add chopped green onion and minced ginger and stir-fry.
4.
Stir-fry the green onion and ginger, then add the mushrooms and stir-fry. Stir-fry the mushrooms until they are five years old, cook in the rice wine and stir well.
5.
Cook rice wine and stir well, then pour in oyster sauce and stir well, then pour in appropriate amount of boiling water.
6.
Add boiling water and add tofu and edamame, simmer for 5 minutes.
7.
Simmer the tofu thoroughly, season with salt, and stir-fry with a little sugar.
8.
Then sprinkle in a little chicken powder and white pepper and stir well.
9.
Adjust the flavor and thicken the starch with water.
10.
Then add the wolfberry and stir well.
11.
Stir-fry until the juice gelatinizes and then turn off the heat.
12.
It can be eaten right out of the pan and served on the table.
Tips:
The characteristics of this dish; simple preparation, delicious taste, diverse compatibility and rich nutrition.
Tips;
1. Any tofu can be used to make this dish, but the jade tofu is more smooth and tender.
2. The method and taste can be adjusted according to your own preferences, and the operating procedures of stewed dishes are generally the same.
3. Stewed dishes are a characteristic of the North. Most of these dishes are eaten in autumn and winter, which can warm the body as well as tonic. According to this method, many varieties of stewed dishes can be made.
This home-cooked stewed dish "Mushroom Stewed Yuzi Tofu" with a large stir-fry spoon is ready for your friends' reference.
