Tofu Stewed with Mushrooms

Name: Tofu Stewed with Mushrooms
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece, 400g tofu; 200g Fresh Tricholoma; 60g Haricot vert; 10g Wolfberry; 20g xo sauce; 10g chopped green onion; 5g ginger; 20g Oyster sauce; 10g Rice wine; 1g salt; 2g MSG; 15g Cooking oil; Some pepper; Some Water starch

by Large frying spoon

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

After get off work, I went to the supermarket to catch up with the special prices and bought a lot of things, including mushrooms and some fresh vegetables. Today I use mushrooms to make a delicious and nutritious dish called "Mushroom Stew".
Usually, as long as you are not a Buddhist who eats fast, but you like to be vegetarian, you will have a wider choice when you start cooking. In the mouth of a master in the culinary world, there is a mantra that he taught during his apprenticeship, which is called "Meat and vegetables made with vegetables and vegetables." For example, for example, if you use meat soup to season mushroom dishes, the taste will be very different. I have cooked mushrooms with miso broth. It tastes very good. It has both the aroma of meat and the taste of mushrooms. It's delicious, it's really good. According to this principle, it can also be made with hoisin sauce, oyster sauce, abalone sauce, XO sauce, etc., which are all vegetarian vegetables and meat. Today’s "Mushroom Stewed Tofu" is cooked with XO sauce as a seasoning. Yes, the specific method is as follows;"

Tofu Stewed with Mushrooms

1. First cut the tofu into cubes, then blanch it with the mushrooms.

2. Heat up a frying spoon, add a little oil to saute the scallions and ginger, pour in XO sauce, stir fry for a few times and cook into Shao wine.

3. Then cook in soy sauce, add oyster sauce and stir well.

4. Stir-fry and pour clean water into the tofu, mushrooms and green beans, then simmer for 5 minutes.

5. Simmer the tofu and mushrooms for 5 minutes and season with salt, pepper and MSG.

6. Adjust the flavor and thicken the starch with water.

7. After making the juice, add the wolfberry and stir well.

8. After the gorgon juice is gelatinized, it can be served on a pan and served on a table, see the finished product picture.

Tips:
The characteristics of this dish; beautiful color, fragrant soup, smooth tofu, and delicious mushrooms.

Tips;

1. For the tofu used in the stew, it is better to choose a slightly tenderer one. You can also choose dried mushrooms that have been soaked, and the taste will be more delicious.

2. Making stew dishes is between the thickness of the soup, so it is better to bring some soup, and it is better to blend the juice with a little thicker.

3. To make this dish, you can also use good sea rice, scallops, dried oysters, etc. as condiments, and the taste is good.

This home-cooked dish "Mushroom Stewed Tofu" with a large stir-fry spoon is ready. The method is simple and delicious, for your reference!