The practice of mushroom tofu pot, the practice of mushroom tofu soup

Mushroom tofu pot.

Mushroom tofu clay pot is a delicacy made mainly from Japanese tofu, fresh shiitake mushrooms, and mushrooms.

Chinese name. Mushroom tofu pot.

Difficulty. Ordinary.

Ingredients. Japanese tofu, fresh shiitake mushrooms, mushrooms.

Accessories. Dark soy sauce, sugar, salt, water starch.

Method. 1.Mushrooms Diced shiitake mushrooms I also cut them because I like mushrooms.

2.The oil is hot and hot, add the Japanese tofu, fry it until golden brown, a little skinny, immediately turn over and fry the other side, drain the oil after frying, and set it aside.

3.Add a small amount of soy sauce, salt, sugar, water, starch and thicken, pour on step 1 Done! (Do not fry in the oil used to fry the tofu to avoid mixed flavors).

Cooking skills. After the fire boils, simmer slowly over low heat, so that it is easier to absorb the flavor and deliciousness.

The pork slices should be grasped with rice wine, corn starch and fresh soy sauce first, so that in addition to removing the fish, it is more tender and delicious.

Ingredients: 3 servings.

50 grams of real shimeji mushrooms.

50 grams of crab mushrooms.

1 loofah. 50 grams of shiitake mushrooms.

50 grams of bacon.

200 grams of tofu.

Accessories. A pinch of salt.

A pinch of peanut oil.

1. All kinds of materials are available.

2. Put oil in the pot and stir-fry the green onions.

3. Add the bacon and stir-fry.

4. Pour in the mushrooms again.

5. Pour in the loofah.

6. Pour into a clay pot and add a little water.

7. Pour in the tofu.

8. Simmer over low heat for 5 minutes.

9. Add salt to taste.

10. Put down a small clay pot.

Soak the tofu in lightly salted water for 10 minutes, cut the green onion into small pieces, slice the ginger, soak the fungus in advance and tear it into small flowers, wash and slice the shiitake mushrooms, wash and slice the oyster mushrooms.

Heat oil in a wok and stir-fry with green onion and ginger.

Add oyster mushrooms and shiitake mushrooms. Stir-fry the fungus, pour in an appropriate amount of water and bring to a boil, and put in an appropriate amount of thick soup.

Add tofu and simmer over medium heat for about 10 minutes, and the ingredients are fully cooked and flavorful.

Put it in before cooking, season with salt and chicken essence and stir well.

Put it in a preheated casserole, or add some chopped shallots or coriander, and garnish with a small carrot flower.

The preparation of the mushroom tofu pot is as follows:

Ingredients: a piece of old tofu, crab mushroom, king oyster mushroom, white jade mushroom, shiitake mushroom, green pepper, red pepper, minced garlic, millet spicy, chopped green onion.

1. Let's deal with the raw materials first, and cut the prepared old tofu into square pieces, and choose the shape according to your preference; Prepared crab mushrooms, king oyster mushrooms, white jade mushrooms, and shiitake mushrooms, clean them and set them aside for later use; Cut the green and red peppers into hob pieces.

2. Heat the pot, add cooking oil, the oil temperature is 5 hot, put the cut old tofu in the pot, fry slowly over low heat, fry until the bottom surface turns yellow, turn over, fry the other side also yellow, remove the oil after frying, and set aside.

3. Add an appropriate amount of cooking oil to the casserole, heat the oil temperature at 5 percent, add the prepared minced garlic and millet spicy, stir-fry to bring out the fragrance, and then put the prepared mushrooms into it and stir-fry.

4. After the mushrooms are stir-fried, put the fried old tofu on it, cover the lid, and simmer over low heat, the water content of the mushrooms is very high, no need to add additional water, or add a little less water.

5. After simmering for 5 minutes, start seasoning, add a little salt, light soy sauce, oyster sauce, add the prepared green and red pepper cubes, and continue to simmer for 2 minutes.

6. Finally, sprinkle with chopped green onions, and the delicious mushroom tofu pot is ready.

Mushrooms are very nutritious, and eating more of them will help the body a lot. Tofu, soy products, protein supplements, but low in calories, these two types of collocation complement each other, like a tiger with wings, very good for the body. Let's take a look at how to make mushroom tofu soup!

Preparation of mushroom tofu soup

Mushroom tofu soup ingredients: 200g tofu; 100g crab mushrooms; 100g white mushroom; 50g black fungus; 50g green onions.

Mushroom and tofu soup ingredients: salt to taste; Moderate amount of monosodium glutamate.

Steps to prepare mushroom tofu soup:

1. Cut the tender tofu into small cubes. The black fungus is torn into small flowers, removed from the pedicle and washed.

2. Remove the roots of white mushrooms and crab mushrooms respectively and wash them.

3. Pour olive oil into the pot and heat it, add white mushrooms, crab mushrooms, black fungus and stir-fry a few times, add an appropriate amount of water and boil.

4. Add the tender tofu and bring to a boil over high heat.

5. Turn to medium heat and continue to cook for 5 minutes, add salt and chicken juice.

6. Sprinkle chopped green onions and bring to a boil.

How to make mushroom tofu soup delicious

Mushroom tofu soup is known for its uniqueness. The taste and fragrance are remembered by all diners. Therefore, using the mushroom itself to have umami, putting less chicken juice and salt, and retaining its original flavor is a secret to the deliciousness of the mushroom tofu soup.

In fact, there are always a lot of mushroom practices, radish and green vegetables have their own love, Mawang Encyclopedia shares with you the following delicious slippery mushroom tofu soup, it has a tender taste, pure taste, and it is also a delicious case of mushrooms and tofu!

Ingredients for mushroom and tofu soup: tofu, mushroom, shrimp, peas, carrots, ham, seafood mushrooms.

Mushroom tofu soup seasoning: salt, chicken essence, oil, rice wine, sesame oil, water starch.

How to make mushroom tofu soup:

1. Soak the mushrooms, chopped seafood mushrooms and peas in boiling water, remove them and put them in cool water.

2. Remove the sand line of the shrimp, marinate it in rice wine, and cut the carrots and ham into cubes.

3. Pour a small amount of oil into the pot, stir-fry with various ingredients, add salt, and add a little water.

4. When the water is boiling, put the tofu in, simmer for a while, add chicken essence, add water and starch, pour in a small amount of sesame oil and stir well.

Roasted tofu with mushrooms.

Ingredients: 300 grams of soft tofu, 100 grams of enoki mushrooms, 2 shiitake mushrooms, 50 grams of fungus, half a green pepper, half a red pepper, a few garlic, an appropriate amount of salt, an appropriate amount of cooking oil, an appropriate amount of oyster sauce, a little sugar, a little pepper, a little water starch, a little scallion oil.

Steps] 1. First of all, we prepare 300 grams of tender tofu or inner fat tofu, cut it from the middle, cut it into 1 cm thick slices, and soak it in boiling water to remove the beany smell or alkaline smell.

2. Next, we prepare the accessories, 100 grams of enoki mushrooms to remove the roots, pat them apart, put them in a pot, 2 shiitake mushrooms, remove the roots, slice them from the middle, and cut them into shreds. 50 grams of soaked fungus, cut into shreds. Half a green and half a red pepper, cut into shreds, match the color and nutrition.

3. Next, we prepare the ingredients, and cut a few garlic into cubes.

4. Let's start stir-frying, drain the tofu by the way, add tofu, add a spoonful of salt, and add a spoonful of salt to add a base flavor to the tofu. After the water is boiled, blanch for 30 seconds, pour it into a basin, and still let the tofu soak to make the tofu hot and hot.

5. Wash the pot, add an appropriate amount of oil, add the garlic, fry the garlic oil, and fry until golden brown. Add the excipients and stir-fry the mushroom flavor. Add a spoonful of water to give full play to the flavor of the fungus.

Add 2 grams of oyster sauce to increase freshness, add 3 grams of salt to adjust the base taste, add a small amount of sugar to increase freshness, add a small amount of pepper, and cook the mushroom soup.

6. Add the tofu, simmer for 3 minutes to let the tofu and mushrooms fully absorb the flavor, add the green and red peppers, cook again for 10 seconds, hook in a small amount of thin thickener, and let the flavor fully blend. Drizzle in a little scallion oil to increase the aroma. Reduce the juice over high heat, and the flavor is slightly viscous before it can be removed from the pan.

The preparation of mushroom stewed tofu is as follows:1. Raw materials required, tofu and mushrooms.

2. Wash the tofu and cut into cubes.

3. Wash the mushrooms and break them into pieces.

4. Put oil in the pot, put a little oil residue, and fry until fragrant.

5. Pour in the chopped tofu.

6. Stir-fry evenly, add mushrooms and stir-fry together.

7. Add an appropriate amount of water.

8. Add an appropriate amount of salt.

9. Add an appropriate amount of sugar.

10. Add an appropriate amount of dark soy sauce, adjust the flavor, cover the pot, and simmer over medium heat for 10 minutes.

11. The stewed soup is basically gone, just add an appropriate amount of monosodium glutamate.

Tofu mushroom soup, its method is relatively simple, the materials used are not much, and the taste is relatively light and not greasy, it is very suitable for cleaning the stomach, more suitable for the elderly and children at home to drink, this soup is meat and vegetarian matching, balanced nutrition, the taste is very delicious, the key is that the method is still simple, if you like it, you may wish to collect it first, you can try it if you have time.

Ingredients: Tofu, shiitake mushrooms, seafood mushrooms, eggs.

Seasoning: ginger, salt, pepper.

Detailed instructions] 1After cleaning the seafood mushrooms, cut them into small pieces, cut the fresh shiitake mushrooms into small pieces, and cut the tender tofu into small pieces for later use, the mushrooms can be put according to your preference, or you can prepare some oyster mushrooms or enoki mushrooms, you can just like them.

2.Beat 2 eggs in a bowl and stir the eggs for later use, preferably with native eggs. Take a casserole, pour in a little peanut oil, then add a little ginger and stir-fry until fragrant, after the fragrance comes out, pour in the seafood mushrooms and fresh shiitake mushrooms, fry them until soft, and then pour in an appropriate amount of hot water, the hot water can be increased or decreased according to the number of people in your family.

3.After pouring in hot water, put the tender tofu in, then turn on high heat and cook for about 3 minutes, when the time is up, slowly pour in the prepared egg liquid, turn to low heat and continue to cook for about 1 minute, you can turn off the heat. Adjust the flavor again before cooking, add a little salt, a little pepper, and stir slightly to let the seasoning fully dissolve.

4.After adjusting the taste, you can eat it out of the pot, and the tofu can also be fried first and then cooked, but after the tofu is fried, there is more oil, so I didn't fry it. This simple and delicious home-cooked soup is ready, the taste is light, the method is simple, if you like it, try it quickly.

【Mushroom Tofu Bone Broth】Ingredients required: 1 pork bone, 1 tofu, 120 grams of seafood mushrooms, 1 coriander, appropriate amount of salt, 1 piece of ginger, 1 tablespoon of cooking wine, 1 teaspoon of white pepper, a few drops of white vinegar

Steps:1Cut off the roots of the seafood mushrooms, wash them, drain the water, and wash the coriander.

2.Cut the tofu into small pieces and the coriander into small pieces.

3.Add water to the pot, add cooking wine, blanch the bone stick under cold water, boil for 5-6 minutes, skim off the foam, remove the bone stick, wash and set aside. Blanching the bone stick can remove the fishy smell and blood of the bone stick.

4.Add water to the pot and bring to a boil, blanch the seafood mushrooms, blanch the mushrooms until soft, remove the seafood mushrooms, drain and set aside. Blanching seafood mushrooms can remove the odor of mushrooms and make the taste of mushrooms more pure.

5.Blanch the tofu in the pot and boil for 3-4 minutes, then remove the tofu and set aside. Blanching tofu in water can remove the beany smell of tofu.

6.Add water to the pot, the amount of water should be more, the time to cook the bones is longer, then add ginger slices, drop a few drops of white vinegar, put in the bone stick, boil over high heat, turn to low heat, boil for about 1-2 hours, and cook the nutrients in the bones. When cooking the soup, add a little vinegar, vinegar can dissolve the phosphorus and calcium in the bones into the soup, increase the nutrition of the soup, and facilitate the absorption of the stomach.

7.When the time is up, add the tofu and mushrooms, bring to a boil, cook for 5-6 minutes, add salt to taste, turn off the heat, add the chopped coriander, white pepper, and stir well. A pot of nutritious mushroom tofu bone broth is cooked.

Ingredients: 300 grams of mushrooms, 200 grams of medium tofu, 30 grams of peanut oil, appropriate amount of salt, 2 grams of pepper.

Steps: 1. Prepare the required ingredients in advance for later use.

2. Cook in an oil pan until it is six ripe, pour in corn oil, stir-fry the tomatoes over high heat.

3. Pour in the white mushrooms and stir-fry over high heat for a while.

4. Add an appropriate amount of water and bring to a boil over high heat.

5. Add tofu, cook on high heat for 15 minutes, add a little salt and a little pepper out of the pot.

6. The serving plate is completed.

7. Finished product drawing.

The preparation of tofu mushroom soup is as follows:Ingredients: white mushrooms, a large handful of tender crab leg mushrooms, 1 box of tofu, 1 ham, white pepper, salt, monosodium glutamate, green onion, coriander, 1 egg, water starch.

1. Cut the mushrooms into small pieces of about two centimeters and the ham into small pieces.

2. Cut the tofu into cubes.

3. Heat the oil and boil the green onions.

4. Pour in the mushrooms and ham and stir-fry.

5. Add water to a boil, add white pepper, salt, monosodium glutamate.

6. Add tofu to the boil and cook for about 3 minutes.

7. Add water starch to thicken! Sprinkle in the eggs.

8. Sprinkle with coriander at the end.

<> "Egg, mushroom and tofu soup.

Method: Stir-fry the chives and pour in the mushrooms to fry the water, then pour in 1 bowl of water to boil, add the Zhichun Hui tender tofu and cook for 2 minutes, add diced ham and pour in the egg wash to quickly slide, and finally add salt, white pepper and green onion to taste.

Highlight tips

1.Serving size for one person: 1 egg, 30g ham, 150g tofu, 150g2 mushroomsStir-fry ginger and shallots in hot oil, and then put pants and mushrooms to effectively remove the fishy smell and enhance hunger.

3.The key to tenderness of eggs: add 1 teaspoon of water to beat, pour in the egg mixture and cook for 1 minute.

4.The key to deliciousness: white pepper must be put to remove the smell and warm the stomach.