Stewed Mushroom Stuffed Tofu Bubbles

Name: Stewed Mushroom Stuffed Tofu Bubbles
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 100g Minced meat; 150g Tofu bubble; 5-8s Shiitake Mushrooms; 1 small piece Broccoli; 1 tablespoon Corn flour; 1 tablespoon Cooking Wine; 1 tsp Ginger powder; 1 tablespoon Soy sauce; 1 tsp pepper; Some Oil salt

by Scarlett

4.6 (1)

Favorite

1

Difficulty

Easy

Time

15m

Serving

4

Beans are really amazing, so many things can be made, and everything is delicious, like bean sprouts, tofu, tofu, tofu skin, soybean brain, vegetarian meat, and of course tofu bubble. Soy products are rich in nutrients. As the saying goes, "Green vegetables and tofu are safe", which means that the nutritional value of soy products is very high.

Tofu bubble is also called oily tofu. It is a tofu food that is cut into pieces and then deep-fried. Today, I bought ready-made tofu puffs to prepare for cooking. In order to be nutritious, we stuffed meat in it, so that the meat and vegetables match, the taste, taste, and nutrition are better.

This kind of deep-fried tofu is delicious in the first place, and then stuffed with meat is simmered with shiitake mushrooms. The tofu is soaked in the soup, and the fragrance that fills your mouth with a bite is indescribable. Eat more rice.

Stewed Mushroom Stuffed Tofu Bubbles

1. Add salt, starch, cooking wine, light soy sauce and ginger powder to the minced meat;

2. Stir in one direction;

3. Soak the tofu on the top and fry a small piece, then stuff the meat into it;

4. Dip the open side in starch and seal it;

5. Put the broccoli in the boiling water with salt and a few drops of oil, blanch it to change color, and then remove it for later use;

6. Heat the pan, put in an appropriate amount of oil, soak the tofu with the sealed side down, and fry it to set its shape;

7. Add shiitake mushrooms and stir fry;

8. Add appropriate amount of light soy sauce and soaked mushrooms in water and cook for two or three minutes;

9. Add some salt and pepper to taste;

10. Pour water starch into it to thicken;

11. Then add the blanched broccoli and stir-fry evenly, until the juice is collected over high heat.

Tips:
1. Add meat fillings with salt seasoning to make the base taste, then stuff into tofu bubble, dipped in cornstarch to seal; 2. Add some salt and a few drops of oiled broccoli to keep its color more emerald green; 3. Pay attention to the open side of the pan and fry it to set the shape before burning; 4. Add some water to the remaining cornstarch and blend it into water starch for the final thickening.