Stir fried bean curd and fungus(hua chao fu zhu mu er )

Methods of stir frying Yuzhu and Auricularia auricula:

Raw materials for making fried Yuzhu and Auricularia auricula

Yuzhu 100g; Auricularia auricula 100g; red pepper 1; green pepper 2; winter bamboo shoots 40g; proper amount of starch

Seasoning for stir frying Yuzhu and Auricularia auricula

400g edible oil; (50g actual consumption); 1 tsp soy sauce (3G); 1 tsp soup (30g); 1 tsp refined salt (3G); 1 tsp sugar (3G); 1 / 2 tsp monosodium glutamate (1.5g)

The processing steps of stir frying Yuzhu and Auricularia auricula are as follows:

1. Soak and wash the dried beancurd and Auricularia auricula; cut the dried beancurd into sections, put it into boiling water, scald it thoroughly, take it out and drain the water;

2. Wash Auricularia auricula, tear it into pieces, put it into boiling water, scald it slightly, and drain the water. Winter bamboo shoots, green pepper slices; red pepper cut into rings;

3. Pour the oil into the pot, heat it, put in Yuzhu, spread and smooth it thoroughly, and drain the oil;

4. Leave the bottom oil in the pot, heat it, add Yuzhu, agaric slices, winter bamboo shoots slices, green pepper slices and red pepper, add soy sauce, sugar, refined salt, monosodium glutamate and broth, bring to a boil, thicken with starch, stir well and put on a plate.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

The characteristics of stir fried Yuzhu Auricularia auricula are as follows

The color is elegant and the taste is fresh.

Attention should be paid to the processing of dried beancurd and Auricularia auricula

Soak Auricularia auricula in cold or warm water.

Stir fried bean curd and fungus

flavor:

Elegant color and fresh taste

Main materials:

Yuzhu 100g, Auricularia auricula 100g, red pepper 1, green pepper 2, winter 40 powder amount

flavoring:

400g edible oil (50g actual consumption), 1 tsp soy sauce, 1 tsp soup, 1 tsp refined salt, 1 tsp sugar, 1 / 2 tsp monosodium glutamate

make:

1. Soak and wash the dried beancurd and Auricularia auricula; cut the dried beancurd into sections, put it into boiling water, scald it thoroughly, take it out and drain the water;

2. Wash Auricularia auricula, tear it into pieces, put it into boiling water, scald it slightly, and drain the water. Winter bamboo shoots, green pepper slices; red pepper cut into rings;

3. Pour the oil into the pot, heat it, put in the Yuzhu, spread it thoroughly, and drain the oil;

4. Leave the bottom oil in the pot and heat it up. Stir in dried beancurd, agaric slices, winter bamboo shoots, green pepper slices and red pepper. Add soy sauce, sugar, refined salt, monosodium glutamate, broth, boil, thicken with starch, stir well and serve on a plate.

Chef one touch:

Soak Auricularia auricula in cold or warm water.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hua Chao Fu Zhu Mu Er