Mushroom Marinated Bean Curd

Name: Mushroom Marinated Bean Curd
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Spiced Dried Beans; Some Dried shiitake mushrooms; Some salt; Some chicken soup; Some Chicken fat

by Yueyue Yushi

4.8 (1)

Favorite

2

Difficulty

Easy

Time

10m

Serving

2

The nutritional value of shiitake mushrooms (from the Internet)
1. Shiitake mushrooms are rich in pro-vitamin D, but very little in vitamin C, and lack of vitamin A and pro-A.
2. Mushroom protein contains 18 kinds of amino acids. Among the 8 kinds of amino acids necessary for the human body, shiitake mushrooms account for 7 kinds, and most of them are L-type amino acids, which have high activity and are easily absorbed by the body, with a digestibility rate of up to 80%.
3. Shiitake mushrooms contain a lot of glutamic acid and common foods such as agaric acid, tricholic acid and rosin, so the flavor is especially delicious. "

Ingredients

Mushroom Marinated Bean Curd

1. Soak dried shiitake mushrooms in hot water in advance, filter the water for soaking shiitake mushrooms and save for later use.

2. Wash the shiitake mushrooms, remove the roots, and dice.

3. Dry spiced beans and cut into cubes.

4. Put a piece of chicken fat in the wok, pour the water and chicken broth for soaking mushrooms and bring to a boil. (If you don’t have chicken fat, use salad oil to fry the mushrooms to create a fragrant flavor)

5. Pour in the diced shiitake mushrooms and dried tofu.

6. Boil until the soup is dry and season with salt.

7. Out of the pot.

Tips:
If you don’t have chicken fat, use salad oil to fry the mushrooms for a nice flavor, then pour in dried bean curd, chicken broth and mushroom water.