Thousand-page Tofu with Fresh Mushroom

Name: Thousand-page Tofu with Fresh Mushroom
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Tea tree mushroom; Some Thousand pages tofu; Some Bell peppers; Some ginger; Some Garlic slices; 1 tablespoon Pixian Doubanjiang; 1 tablespoon Thai sweet chili sauce; a little salt; 1/2 a spoon Sugar; 1/2 bowl Plain Water

by Cooking woman snacks

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Chiba tofu,

Also called Baiye Tofu,

It’s the latest and most popular vegetarian product in recent years,

It adopts Taiwan’s latest tofu production technology and is refined with soybean powder and starch as the main materials.

It is a low-fat, low-carbohydrate, and protein-rich new century delicacy.

It not only maintains the original tenderness of tofu, but also possesses unique Q-strength and crispness, as well as super strong soup absorption capacity.

It can be fried, boiled, fried, fried, steamed, roasted, braised, etc. The tofu tastes Q and slippery, and the taste is delicious.

I like it not only because it is delicious, but the main reason is that it helps to lose weight healthy..."

Thousand-page Tofu with Fresh Mushroom

1. Prepare the raw materials, remove the roots of the tea tree mushrooms, wash them, and cut them into two.

2. Thousand-page tofu is thinly sliced and then overheated in oil. Fry it until it swells up and then remove the oil.

3. Add a little oil to the wok, fry the ginger and garlic slices after the oil is hot,

4. Add a tablespoon of Pixian bean paste and stir fry until fragrant.

5. Pour in the cut fresh tree mushrooms and stir fry until the tree mushrooms are soft.

6. Pour in the fried thousand-page tofu, add a spoonful of Thai sweet chili sauce or tomato sauce, appropriate amount of salt, and a little sugar and stir well.

7. Add a small bowl of water, simmer slightly until the tofu is tasteful and the soup is thick, pour in the colored peppers and stir-fry well. Put less salt. Pixian Doubanjiang is salty.