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

Stir fried fungus with bean curd

Introduction:

"Yuzhu is a traditional food that Chinese people like very much. It has a strong bean flavor and a unique taste that other bean products don't have. Yuba is yellow and white, oily and transparent, rich in protein and various nutrients. It can be soaked in water (cool in summer and warm in winter) for 3-5 hours. It can be used for meat, vegetable, roast, fried, cold mix, soup and so on. The food is fresh and refreshing, and meat and vegetarian food have unique flavor. "

Production steps:

Step 1: soak Yuzhu and Auricularia auricula in water for 20 minutes.

Step 2: cut onion and ginger into small pieces, slice green pepper, stir starch with water.

Step 3: cut the beancurd into small pieces, tear the fungus into small pieces.

Step 4: heat the oil in the pan, add onion and ginger, and saute until fragrant.

Step 5: add Yuzhu and stir fry, then add Auricularia auricula and stir fry for a while.

Step 6: add green pepper slices and stir fry.

Step 7: add a little water, salt, vinegar, soy sauce, simmer for a few minutes.

Step 8: simmer for a while, the water is less, pour in starch water to collect juice.

Step 9: pour sesame oil out of the pot and put it on a plate.

Materials required:

Yuzhu: right amount

Auricularia auricula: right amount

Green pepper: right amount

Scallion: right amount

Ginger: right amount

Vinegar: moderate

Soy sauce: moderate

Salt: right amount

Oil: right amount

Starch: right amount

Note: high quality Yuba identification: color identification, appearance identification, smell identification, taste identification. 1. The color is light yellow with luster. 2. The appearance is branch or leaf shape, brittle and easy to break, strip broken, hollow, no mildew, impurities, insect. 3. It has the inherent fragrance of Yuzhu, without any other peculiar smell. 4. It has the inherent flavor of Yuzhu.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Fu Zhu Chao Mu Er