Stewed Tofu with Mushrooms

Name: Stewed Tofu with Mushrooms
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece tofu; 150g Haricot vert; 20g Dried shiitake mushrooms; 1 piece 20 grams; 2 cloves garlic; 1 shallot; 4g salt; 1/2 tablespoon Soy sauce; 1 tbsp Eight Treasure Sauce; 10g Sugar; a little Shrimp powder

by My name is a fish

4.6 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

2

Tian Leng Yu often makes shiitake mushroom stewed tofu for his family, which is trouble-free and convenient. Every time Yujia’s two snack foods are eaten by digging with a spoon, they say that this is only enjoyable, and the second child will also dig some soup in tofu to drink. The method is also very simple. The key is to remember not to pour the water used to soak the mushrooms. If you use fresh mushrooms, the taste will not be as delicious. "

Stewed Tofu with Mushrooms

1. Wash the dried shiitake mushrooms and soak them in warm water in advance.

2. Cut the tofu into small pieces and blanch in the pot. Add 2 grams of salt when blanching the water to make the tofu easier to taste.

3. Garlic head, green pepper, green onion hob for spare.

4. Add the garlic in the hot pan and stir fry until fragrant, then add the green beans and stir fry to change the color.

5. Add shiitake mushrooms, add salt and Babao sauce and stir fry evenly.

6. Add tofu, pour the water for soaking shiitake mushrooms into the pot, add light soy sauce and sugar, cover and cook on medium heat for five minutes.