Sausages with mushroom and bean curd(xiu zhen gu dou fu pao la rou bao )

Sausages with mushroom and bean curd

Introduction:

"June, there is a father's day, so June is the season to miss my father. In our family, father's love is more dignified and forbearing than mother's love. It's just that father's love is unforgettable to me and I will always miss it. Xiuzhen mushroom bean curd soak bacon pot, used Tujia bacon brought back from Zhangjiajie, that slightly smoked bacon, I particularly like, do a dish, as long as put a few pieces, this dish is very rich and delicious

Production steps:

Step 1: prepare food

Step 2: slice bacon

Step 3: peel Luffa, wash and cut hob block

Step 4: heat the oil in the pan, stir fry the loofah until wilted, and remove

Step 5: take the skillet, put some water, ginger, onion, boil over high heat

Step 6: put in the bean curd bubble and bring to a boil, simmer for 10 minutes

Step 7: put in bacon, low heat for 5 minutes

Step 8: put in the mushroom

Step 9: cook for 5 minutes

Step 10: add towel gourd and cook for 2 minutes

Step 11: add salt and pepper, stir fry and boil for 1 minute

Step 12: add chicken essence and scallion

Materials required:

Tofu: 250g

Towel gourd: 1

Xiuzhengu: 120g

Bacon: 80g

Oil: right amount

Salt: right amount

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

Pepper: right amount

Fresh: moderate

Chicken essence: appropriate amount

Note: 1. Bean curd bubble is fried, so the cooking time is longer and delicious. 2. The time of loofah and Pleurotus ostreatus should not be long, about 5 minutes. 3. There are many praise materials, which are both soup and dish.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xiu Zhen Gu Dou Fu Pao La Rou Bao