Braised Tofu with mushroom and fungus(dong gu mu er gai shao dou fu )

Braised Tofu with mushroom and fungus

Introduction:

"The tofu has been made more than once. In fact, it's always the same. It's just a combination of different materials. The most important thing is the consistency of the juice. If it's too thin, it won't hang. If it's too thick, it won't hang down and it's not beautiful. But it's not very important. You don't have to pay too much attention to what you eat at home. This dish is tender and smooth in bean curd, fragrant in mushroom and refreshing in agaric. It is suitable for children and old people in all seasons

Production steps:

Step 1: water the mushroom and Auricularia auricula, cut the mushroom into grains, pick the Auricularia auricula into small pieces, and then blanch;

Step 2: steam the tofu for about 15 minutes;

Step 3: open the egg, separate the egg yolk and protein, put 1 / 2 tbsp corn starch, 1 / 4 tbsp chicken essence, 1 / 4 tbsp sugar, 1 tbsp sesame oil and 2 / 3 tbsp salt in a container, stir well, then put it in a pot of water, open fire and heat the bowl juice until foaming;

Step 4: pour in agaric and mushroom, stir quickly and evenly, bring the juice to a boil, then turn off the heat;

Step 5: slowly turn the circle of injection of protein, such as protein slightly solidified after stirring a few times, and then the edge of the pot with juice and mushroom fungus poured on the surface of tofu.

Materials required:

Inner fat tofu: 1 pound

Mushroom: 3-5

Auricularia auricula: 1 big one

Egg: 1

Salt: right amount

Sugar: right amount

Pepper: right amount

Corn starch: right amount

Sesame oil: appropriate amount

Note: first, control the consistency of the juice depends on which kind of starch you use. If it's potato starch, it's more viscous, and the dosage should be corn starch; second, inner fat tofu is very soft and smooth, so it's more suitable for watering; third, don't overdo the injection of protein, otherwise it won't be flocculent and slippery.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: light

Chinese PinYin : Dong Gu Mu Er Gai Shao Dou Fu