Homemade Tofu

Name: Homemade Tofu
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Soy rot; 20g Fungus; 0.5 green pepper; 2 pcs egg; Some Refined salt; Some Cooking Wine; Some Chicken Essence; Some Yipin Fresh Soy Sauce; 4 Red dried chili; Some Sugar; Some Vinegar; Some shallot; Some ginger; Some garlic

by Elegant piano rhyme

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

One of the home-cooked dishes in the Northeast. It is simple and nutritious. Everyone knows the effects of fungus. It has a reputation as a meaty vegetable. Its iron content is 20 times higher than that of green leafy vegetables. It is the highest iron content in various meat and vegetable dishes. Yes, it also contains a lot of protein, cellulose, carotene, and also rich in collagen, which has a strong adsorption effect. Therefore, regular consumption of black fungus can clean up the digestive tract and cleanse the stomach. Black fungus has beneficial effects. Qi strengthens the body, nourishes the stomach, invigorates the blood, nourishes blood, and reduces blood lipids. Its taste is also crisp and refreshing, and it tastes delicious. It is a favorite food for everyone. This dish has fungus with soy rot and has richer nutritional value. Economical, affordable, and high nutritional value of Northeast specialties"

Homemade Tofu

1. After the black fungus is soaked, wash and remove the roots, dry and set aside

2. A piece of soy rot, cut off all sides with a knife to make it level

3. Cut tofu into slices about 4 cm long and 2 cm wide

4. Fry into the frying pan until golden brown on both sides

5. Beaten eggs

6. Stir-fry into egg droplets, serve and set aside

7. Cut green pepper, mince green onion, ginger and garlic

8. Add oil to the oil pan to heat up, add green onion, ginger, garlic, chili, and green pepper to stir fry

9. Stir-fry the fungus and tofu

10. Lay the eggs and flowers, add appropriate amount of salt, cooking wine, sugar, vinegar, a fresh product, chicken essence, and finally pour in water and starch to thicken the thickener, and turn it over twice.