Stuffed Tofu with Fungus and Mushroom

Name: Stuffed Tofu with Fungus and Mushroom
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g tofu; 100g Fungus; 100g Tricholoma; 50g Garlic sprouts; 15ml Blending oil; 10ml Light soy sauce; 50g carrot; A teaspoon starch; 5ml Huadiao Wine

by Yurun Begonia

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

The dish introduced to you today is very suitable for eating in spring, especially if you have children at home, you should eat more of this dish. It is very beneficial to the growth and development of the children. This dish is braised tofu with mushrooms and fungus. Tricholoma, fungus, and tofu are all three ingredients that are very nutritious, especially tofu is rich in nutrients. Regular consumption of tofu is good for children's brain and bone development.

Ingredients

150g Tofu
100g Fungus
100g Tricholoma
50g Garlic Sprouts
15ml Blending Oil
10ml Light Soy Sauce
50g Carrot
A teaspoon Starch
5ml Huadiao Wine

Stuffed Tofu with Fungus and Mushroom

1. Wash the fresh mushrooms and blanch them with water, and slice them after blanching;

Stuffed Tofu with Fungus and Mushroom recipe

2. Soak the black fungus in advance and then blanch it in water to remove the grass root flavor. Cut the tofu into cubes, blanch it and remove it, dice the garlic sprouts, and slice the carrots;

3. Put an appropriate amount of blended oil in the wok. After the oil is hot, put the tofu cubes in the wok and stir fry a few times;

4. Put the mushroom slices in the pot and stir fry a few times;

5. Put the carrot slices in the pot;

6. Stir fry a few times and put in black fungus;

7. Continue to stir fry a few times, then put the garlic sprouts in the pot;

8. Stir-fry the ingredients, then add light soy sauce and a small amount of Huadiao wine according to your taste;

9. Put a small spoonful of starch in the spoon, add an appropriate amount of water and mix thoroughly, then put it in the pot for thickening;

10. Just thicken the soup;

Tips:
1. Tricholoma, tofu and black fungus must be blanched to remove the grass root and beany flavor of the ingredients;

2. The thickening juice should be thin, and the amount of seasoning should be adjusted according to your own taste.