Vegetarian food - fermented mushroom with bean curd(su shi liao li dou fu niang xiang gu )

Vegetarian food - fermented mushroom with bean curd

Introduction:

Guangdong is located in the south of China. The climate is cold and humid in spring. You should eat light and less oil, and don't eat raw and cold food. Otherwise, like me, you will be greedy for salmon sashimi, which will lead to gastrointestinal discomfort, illness and fever. Today, we recommend you to make vegetarian dishes. It's time to eat vegetarian dishes and clear your intestines and stomach. Fermented Lentinus edodes with bean curd is simple, fresh and delicious. It tastes tender and smooth. It's nutritious and healthy. It can nourish your intestines and stomach as well as your mouth

Production steps:

Step 1: remove the stems of fresh Lentinus edodes and wash them, then draw a cross knife on the surface of Lentinus edodes; dice the spiced bean curd and tofu for preparation; soak the medlar in water.

Step 2: pour the spiced bean curd and tofu into the blender, beat them into mud, and pour them into a large bowl.

Step 3: add 2 tbsp oyster sauce, 1 tbsp raw meal, 1 / 2 tbsp chicken powder, 1 / 2 tbsp oil and 1 / 3 tbsp salt. Stir well.

Step 4: Boil half a pot of water, blanch the fresh mushrooms for 1 minute until soft, remove and drain the water, and use kitchen paper to absorb the water.

Step 5: clap the raw powder on the inside of Lentinus edodes, brew in the bean curd mud, order the medlar and green beans, and cover with a layer of preservative film.

Step 6: Boil the water in the pot, put in the brewed mushrooms, cover with high heat, steam for 10 minutes, take out and serve.

Materials required:

Fresh mushrooms: 15

Tender tofu: right amount

Oil: 1 tbsp

Oyster sauce: 2 tbsp

Raw meal: 1 tbsp

Chicken powder: 1 / 2 tbsp

Salt: 1 / 3 tbsp

Note: 1, fresh mushrooms with boiling water after blanching will become soft water, to use kitchen paper to dry water can be brewed into bean curd mud, otherwise mushrooms will be too much moisture, become slippery difficult to brewed. 2. After the dried mushrooms are soaked in water, a layer of raw powder should be applied on the inside of the mushrooms to brew into the bean curd mud, which can avoid that the bean curd mud and mushrooms are easy to fall off during steaming. 3. Mince the spiced chicken and tofu, then pour them into the blender to make the tofu mud. It can make the tofu mud smooth and smooth. 4. The flavor of bean curd mud is light. Oyster sauce is used to add delicious flavor. Soy sauce will dye bean curd mud black, so it is not suitable for seasoning. 5. This dish is light and delicious. If you want a heavier taste, you can use some sauce and pour it on the fermented mushroom.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Su Shi Liao Li Dou Fu Niang Xiang Gu