Name: Xiuzhen Mushroom and Tofu Soaked Bacon Claypot
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Tofu bubble; 1 piece Loofah; 120g Xiuzhen Mushroom; 80g bacon; Some oil; Some salt; Some Cooking Wine; Some shallot; Some ginger; Some pepper; Some Fresh soy; Some Chicken Bouillon Powder

Xiuzhen Mushroom and Tofu Soaked Bacon Claypot

by Old lady who loves to dance

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

In June, there is Father's Day, so June is the season to miss my father.
In our family, fatherly love is compared with motherly love. Fatherly love is not ostentatious and unrevealed, and it is more majestic and forbearing.
It's just the father's love that makes me unforgettable, and I will miss it forever.
The Xiuzhen Mushroom Tofu Soaked Bacon Casserole uses the Tujia bacon brought back from Zhangjiajie. I especially like the slightly smoky bacon. To make a dish, just put a few slices, and the dish is very rich and delicious. "

Xiuzhen Mushroom and Tofu Soaked Bacon Claypot

1. Prepare food

2. Thinly sliced bacon

3. Peel the loofah, wash and cut into pieces

4. Heat the oil in the pan, add the loofah and stir fry until it wilts, and serve

5. Take a saucepan, put an appropriate amount of water, put ginger slices, green onion knots, and boil on high heat.

6. Add tofu soak and boil, simmer for 10 minutes

7. Add the bacon, low heat for 5 minutes

8. Add Xiuzhen Mushroom

9. Cook for 5 minutes

10. Add the loofah and cook for 2 minutes

11. Add salt, pepper, freshly smoked, boil for 1 minute

12. Add chicken essence and chopped green onion

Tips:
1. The tofu bubble is deep-fried, so it's better to cook for a longer time.

2. The time for loofah and Xiuzhen mushrooms should not be long, only about 5 minutes.

3. This compliment is more, and it is also soup and food.