Yuxiang Tofu

Name: Yuxiang Tofu
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g North Tofu; Some Minced pork belly; Some Water hair fungus; Some Mushroom; Some shallot; Some ginger; Some garlic; Some chili; Some salt; Some Chopped pepper; Some Chili oil; Some Soy sauce; Some Sugar; Some Balsamic vinegar; Some Rice wine; Some Water starch

by Shu Shu's Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Eat tofu more in the foggy winter.
Tofu is a food for replenishing heat and clearing away heat. It can be eaten regularly. It can nourish qi, clear heat and moisturize dryness, promote body fluids and quench thirst, and clean the stomach.

Tofu is rich in nutrients, contains iron, calcium, phosphorus, magnesium and other trace elements necessary for the human body. It also contains sugar, vegetable oil and rich high-quality protein. It is known as "plant meat". The digestion and absorption rate of tofu is more than 95%.

Two small pieces of tofu can meet a person's daily calcium requirement. Therefore, eating more tofu in winter can prevent eczema that occurs frequently in summer.

Features: It has a fragrant fish flavor.
Taste: Tofu is crispy on the outside and tender on the inside. It is salty, sweet, sour and spicy.
The function of tofu: sweet and slightly cold in nature and flavor. It can nourish the spleen and stomach, clear away heat and moisturize dryness, facilitate urination, and detoxify fever.
Applicable people: Tofu is an ideal food for the elderly, pregnant women and parturients, as well as an important food for the growth and development of children; tofu is also good for menopause, post-ill care, obesity, and rough skin; it is also very suitable for mental workers and people who often work overtime. edible. Tofu digestion is slow, children with indigestion should not eat more; tofu contains more purines, patients with gout and patients with increased blood uric acid concentration should be cautious. "

Yuxiang Tofu

1. Prepare pork, tofu, fungus, and mushrooms.

2. Remove the top layer of the tofu, then cut the tofu into about 1 cm thick slices, slice the mushrooms, and cut the fungus into small pieces.

3. Finely chop green onion, ginger, and garlic.

4. Put oil in the pot, heat up the tofu and fry it until golden brown on both sides, then drain the oil and set aside.

5. Put the minced meat in the pot, add a little rice wine and sauté until fragrant.

6. Add green onion, ginger, garlic and sauté until fragrant.

7. Add chopped pepper and stir well.

8. Add boiling water.

9. Add dark soy sauce, sugar, and salt.

10. Add tofu and mushrooms.

11. Put in the fungus.

12. Pour the balsamic vinegar in the pot when the soup is not long.

13. Pour water starch to collect juice.

14. Finally, top with chili oil and take it out of the pan.

Tips:
1. The ingredients can be changed according to your preferences.

2. High-quality tofu selection: Tofu with no water lines, no impurities, crystal white and tender is high-quality; tofu with water lines, bubbles, fine particles, and yellowish color is inferior;

3. Tofu should not be over-eaten. Over-eating will cause bloating and nausea. Pineapple can be used to resolve it.

4. Don't fry tofu too old.

5. Chopped pepper itself is salty, so put less salt.