Braised bean curd with fungus and pepper(mu er la jiao shao dou fu )

Braised bean curd with fungus and pepper

Introduction:

"Bean curd, bean curd, no matter how I cook it, it's my favorite dish. It's no exaggeration to say that bean curd can change into all kinds of delicious food in my hands. I'm willing to try all kinds of flavors, just because I like it too much. Haha ~ ~"

Production steps:

Step 1: Ingredients: agaric soak in advance, tofu, green and red pepper, carrot.

Step 2: slice tofu, peel carrot and wash pepper.

Step 3: heat some oil in a pan and fry tofu until golden on both sides.

Step 4: slice the lean meat in a bowl, add a little soy sauce, chicken powder, starch, sesame oil and marinate for a while. Fry tofu well and serve in a bowl. Peel and smash the dried scallions.

Step 5: heat the pan, add proper amount of oil, pour down the dried scallions and sliced meat, and stir fry for a while.

Step 6: after the meat turns white, add carrot slices.

Step 7: pour in the soaked black fungus, keep the fire and stir fry.

Step 8: pour in the green and red pepper slices and continue to stir fry.

Step 9: add the fried tofu.

Step 10: pour in the oyster sauce.

Step 11: in a bowl, add soy sauce, sugar, starch, 3 tbsp water, stir well, add a little euryale, pour into the pot and stir fry quickly.

Step 12: add a little salt and stir fry evenly.

Materials required:

Tender tofu: 3 pieces

Wild Auricularia auricula: 40g

Lean meat: 100g

Carrot: 50g

Green pepper: 1

Red pepper: 1

Dried scallions: 2

Salt: right amount

Oil: right amount

Chicken powder: a little

Starch: a little

Sesame oil: a little

Soy sauce: 1 tbsp

Oyster sauce: 2 tbsp

Sugar: a little

Precautions: soak Auricularia auricula in advance, fry tofu first, and then stir fry with other ingredients. Lean meat is easy to taste after marinating for a while. The taste is tender and smooth.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Mu Er La Jiao Shao Dou Fu