Bean curd soup(dou fu geng )

Bean curd soup

Introduction:

"Tofu is one of the most common home dishes, but now many people like to cook tofu into Sichuan dishes with pungent flavor, such as Mapo Tofu and spicy tofu. I think: when a person likes to eat stimulating food, in fact, his taste buds have lost the function of tasting delicious things. China is a big country with many delicious things, which can not be covered by the word "spicy". We should cherish our taste buds. Even if we eat home-made food, we can also eat delicacies. "

Production steps:

Step 1: main ingredients: bean curd, shredded meat, bamboo shoots, water hairy mushrooms, water hairy Flammulina.

Step 2: bamboo shoots slice, mushrooms slice, day lily cut into sections, tofu cut into small pieces.

Step 3: camellia oil, salt and monosodium glutamate.

Step 4: heat the oil in the pan and stir fry the tofu slightly.

Step 5: stir fry shredded meat, bamboo shoots, mushrooms and Flammulina velutipes, add salt, monosodium glutamate and water, boil for 5 minutes, thicken and plate.

Materials required:

Inner fat tofu: 1 box

Bamboo shoots: 1 / 2

Shuifa mushroom: 4

Watery day lily: 1 liang

Shredded pork: 1 liang

Salt: 3 G

MSG: 1g

Oil: 25g

Note: 1. In the process of cooking this dish, we must first put tofu fried, and then put in other main ingredients. If we first put bamboo shoots and other main ingredients fried, bamboo shoots, mushrooms, shredded meat, because they are wrapped in oil, can not release and absorb their fragrance and taste, monosodium glutamate must be put together with salt, so that they can be absorbed by the dish. The dishes are delicious. 2. When cooking this dish, it's best to use camellia oil, because camellia oil has a special flavor, which is very similar to lard, and its nutritional components are similar to olive oil.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Dou Fu Geng