Stir fried mushroom and bean curd(song mo fu zhu xiao chao )

Stir fried mushroom and bean curd

Introduction:

"I'm afraid that pine mushrooms will produce insects in summer. I eat them every day these two days. Today, I made a small stir fry with them. If the netizen in Guangdong saw such a precious food and ate it like this, it would be said that I have accumulated a lot of natural resources. Indeed, the taste of mushroom soup is the best, and the fried dishes are also delicious, which is a bit of a waste of food materials, ha ha. But no matter how you eat it, you can eat it in your stomach. It's ok if you don't waste nutrition. "

Production steps:

Step 1: dry beancurd with water bubble hair, hand extrusion water, oblique knife section.

Step 2: red pine mushroom half a day in advance with blister hair.

Step 3: the water soaked in hair is used to make soup. It tastes delicious. Don't throw it away. The pickled Tricholoma matsutake can also squeeze out water, and the larger ones can be cut in half. When water is squeezed out, the mushroom is easy to taste.

Step 4: put oil in the pot, stir fry minced ginger and pepper, stir fry the meat until it changes color, then add Yuzhu and Tricholoma matsutake

Step 5: add appropriate amount of water to soak Tricholoma matsutake and simmer for 5-8 minutes.

Step 6: after the soup is basically dried, add extra soy sauce or soy sauce, add a small amount of salt and stir fry evenly

Step 7: add the color pepper slices and cucumber slices for color matching,

Step 8: stir evenly, then out of the pot.

Materials required:

Red pine mushroom: 50g

Yuba: 50g

Minced meat: 50g

Color pepper: 1

Soy sauce: moderate

Salt: right amount

Note: after bubble hair of Yuba and Tricholoma matsutake, you need to squeeze out excess water by hand, which is easier to taste.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Song Mo Fu Zhu Xiao Chao