Xi Shi Tofu [top Dishes of Zhuji Banquet]

Xi Shi Tofu [top Dishes of Zhuji Banquet]

1. Xishi tofu is a soup-like delicacy. The side dishes are soft tofu, fresh winter bamboo shoots, fresh fungus, shiitake mushrooms, and enoki mushrooms.

2. In order to better restore Zhuji cuisine. Fresh lean meat and chicken meat. Processed chicken intestines are essential. This is also the best meat and vegetable combination I have tasted in Zhuji.

3. Use a knife to make two cuts on the front and back of the winter bamboo shoots. The roots of the bamboo shoots are shallow and the tips of the shoots are deep. It will be easier to peel off the bamboo shoots later.

4. This is the winter bamboo shoots after peeling. Winter bamboo shoots are also crispy and tender. So be careful when peeling them.

5. After peeling off the coat, use a knife to cut off the old part of the root of the bamboo shoot. This is the processed winter bamboo shoot.

6. Clean the winter bamboo shoots, slice them, and then cut them into diced bamboo shoots. Cutting into diced bamboo shoots can also make the soup better. The reason I didn't dice is because I want to make the pictures a little layered.

7. Similarly, cut all the meat and vegetable ingredients as much as possible. The ingredients can be better integrated when they are cooked.

8. Put the oil in the pan and heat it up. First, fry the chicken meat, lean meat, and chicken intestines until they are broken, then add a spoonful of cooking wine to remove the meat and stir evenly.

9. At this time, add fresh mushrooms and fresh fungus and stir fry together. Stir evenly over high heat until the fresh mushrooms turn color. All ingredients must be dice.

10. Add fresh winter bamboo shoots. Continue to stir fry over high heat. Stir for about 2 minutes until the winter bamboo shoots shrink slightly

11. The tofu is tender and smooth. So add it to the pot and stir fry at the end. The enoki mushroom is also added together. If there are children in the family, remember to dice the enoki mushroom. This is not easy for the children to stuff their teeth. At this time, the stir-fry should be gentle. Don't The tofu is all fried, and the tofu pieces are full of flavor and flavor.

12. Add the broth. Using the broth to cook will make the soup more fragrant. If there is no broth, replace it with water. Or water and a packet of thick soup can be used.

13. After the soup is boiled, use a spoon to remove some of the foam on the surface to make the soup clearer.

14. After removing the foam from the soup, take a small bowl and add three spoons of cornstarch and half a bowl of water. Stir well and pour it into the pot to thicken.

15. When the soup boils again, add the chopped green onion and an appropriate amount of fine salt. The amount of salt can be adjusted according to personal taste.

16. In the winter, a bowl of hot Xi Shi tofu can be said to be an excellent choice for warming the stomach and filling the stomach.

17. Fresh and tender tofu with seasonal freshness. This is Zhuji's top banquet-Xishi tofu.