How to make shiitake mushroom tofu oct20?

Step 1: Remove the stems of the mushrooms and slice them, and cut the tofu into small pieces. (If the tofu has a fishy smell, you can blanch it in advance) Step 2: Heat oil in a pot, add minced green onion and garlic, pour in shiitake mushrooms, and stir-fry with light soy sauce.

Step 3 Pour tofu into the pot, add boiling water, salt, oyster sauce, light soy sauce to adjust the color (if you think the color is light, you can add a little dark soy sauce), simmer for 3-5 minutes, let the shiitake mushrooms release umami, and the tofu fully absorbs the flavor. Stir in the water starch. According to the amount of vegetables and the amount of water, as shown in the picture, I added 3 tablespoons of sharp starch, added some water to cover the starch, stirred and poured into the pot, and pushed until the juice was viscous and ready to go.

Step 4: Remove from the pan and sprinkle a little chopped green onion.

As for shiitake mushroom tofu, the first thing to do is to match these ingredients well. I want old tofu, a piece of fresh shiitake mushrooms, and eight flowers. 150 grams of pork belly. Then take him out of the hospital and do it together, do, Makoto, very good.

Materials. 8 shiitake mushrooms and 1 pork bone soup.

200 grams of mushrooms and 100 grams of tofu soak.

Appropriate amount of green onion and appropriate amount of ginger.

Salt to taste: 1 sprig of coriander.

Water starch to taste 15 ml of salad oil.

Method. Step 1

Prepare the ingredients.

Step 2: Cut the mushrooms into thick slices and tear the small florets of the oyster mushrooms.

Step 3: Put oil in a wok, add green onion and ginger shreds and stir-fry until fragrant.

Step 4: Add shiitake mushrooms and oyster mushrooms and stir-fry until soft.

Step 5: Add an appropriate amount of water and bring to a boil.

Step 6: Add tofu bubbles and bring to a boil.

Step 7: Add a thick soup and cook for another 3 minutes.

Step 8: Pour in a little water starch and cook for another 1 minute.

Step 9: Add parsley and salt to taste.

Step 10<>

Step 11: After eating, you can use the soup to cook meat and vegetables.

Shiitake mushrooms should be made in a thick and fleshy soup. 2.When cutting the tofu, put it on your hand and cut it directly into the pot. 3.If you don't have stock, you can use boiling water instead.

Dried shiitake mushrooms Step 2 Soak the dried shiitake mushrooms Step 3 Cut the tofu into small cubes Step 4 Then soak the tofu in lightly salted water Step 5 Cut the soaked shiitake mushrooms into strips Step 6 Finely chop the green onion and ginger Step 7 Heat the oil in a pot and stir-fry the chives and ginger.

1. Ingredients: 150 grams of tofu, 10 grams of shiitake mushrooms, 10 grams of winter bamboo shoots, 10 grams of carrots, 20 grams of cooked ham, 20 grams of rape, 2 grams of monosodium glutamate, 2 grams of Sichuan pepper, 200 grams of clear soup, appropriate amount of salt.

2. Wash the tofu, cut it into strips and blanch it in boiling water.

3. Wash the mushrooms, bamboo shoots and carrots, cut them into shreds, wash the rape, cut them into 4 cm long sections, and cut the cooked ham into shreds.

4. Put the wok on the heat, scoop in half of the clear broth, bring to a boil, add shredded mushrooms, shredded bamboo shoots, shredded ham, and small rape, add salt to boil, add monosodium glutamate, and put it in a soup bowl.

5. At the same time, put another wok on the fire, put in the other half of the broth, put in the tofu strips and peppercorns after boiling, cook for 5 minutes, pick up, do not put the peppercorns, put them in the soup bowl, and serve them while they are hot.

6. Wash the tofu, cut it into strips and blanch it with boiling water.

7. Wash the shiitake mushrooms, winter bamboo shoots and carrots, cut them into shreds, wash the rape, cut them into 4 cm long sections, and cut the cooked ham into shreds.

8. Put the wok on the heat, scoop in half of the clear broth, bring to a boil, add shredded mushrooms, shredded winter bamboo shoots, shredded ham, and small rape, add salt to boil, add monosodium glutamate, and put it in a soup bowl.

9. At the same time, put another wok on the fire, put in the other half of the broth, put in the tofu strips and peppercorns after boiling, cook for 5 minutes, pick up, do not use the peppercorns, put them in the soup bowl, and serve them while they are hot.

How do you make tofu delicious? First of all, wash the mushrooms, wrap the dried disc in flour, fry the tofu in the pot, boil the eggs and flour in oil, add pepper fabric wine, green onion and green onion, add stir-fry, add tofu, add light soy sauce salt, and add some MSG out of the pot.

Tofu is like to be eaten by children, add 1 handful of enoki mushrooms, not stewed or cold, and there is no juice left in the pot.

Soak the mushrooms in water, wash and dice or shreds, then cut some green onions, guess ginger and garlic for later use, and then cut some diced carrots, then pour oil into the pot and heat it, add ginger and garlic and fry until fragrant, then pour some five-spice powder, then put in the mushrooms and carrots and stir-fry over high heat, then pour some water starch, and then put in the tofu, it will not dry up and hold it to stir-fry again, afraid that the tofu will be scattered, and then cover the lid and stew for ten minutes. Add salt, oyster sauce, sesame oil and other seasoning before cooking, and you can also sprinkle a handful of chopped green onions. It doesn't matter if it's just rice, or it's boiling a pot of noodles to make toppings.

1. Wash the fragrant mushrooms and boil them in water for 2 minutes.

2. Cut the tofu into small pieces and soak in light salted water for 10 minutes.

3. Add olive oil to the pot, stir-fry the shallots and ginger, pour in the shredded shiitake mushrooms and stir-fry.

4. Add an appropriate amount of boiling water, light soy sauce, balsamic vinegar, a little sugar, and chili oil.

5. After boiling for 3 minutes, add tofu, pepper and appropriate amount of salt, thicken with water starch, pour in egg mixture and stir well.

6. Finally, add a little Li Sheng Chicken Essence, pour in sesame oil, sprinkle with chopped green onions, and then get out of the pot.

Ingredients. A piece of tofu.

Accessories. Six shiitake mushrooms.

Ingredient. Green onions to taste.

A spoonful of salt. Two spoonfuls of starch.

A spoonful of soy sauce. 1/2 tablespoon sugar.

A spoonful of morning powder for chili peppers.

Peppercorn powder to taste.

Ginger to taste. Garlic to taste.

Steps to make mushroom tofu quietly sparrow.

space。

1.Six shiitake mushrooms and a piece of tofu Rinse them.

space。

2.Tofu diced Shiitake mushrooms are cut horizontally and vertically from the middle.

space。

3.Sauce: 1 spoonful of soy sauce, 2 tablespoons of starch, 1 tablespoon of salt, 1/2 spoon of sugar, appropriate amount of Sichuan pepper powder, and a small half bowl of water Mix into a sauce.

space。

4.Put oil in the pot, stir-fry green onions, ginger and garlic until fragrant, and add a spoonful of chili powder.

space。

5.Then add the shiitake mushrooms and stir-fry until the flavor of the shiitake mushrooms is brought out.

space。

6.Put in the tofu and gently shake the wok with your hands, the action should be very light, otherwise the tofu will easily break.

space。

7.Pour the sauce into the pot and gently shovel it a few times with a stir-fry spatula against the pot to prevent the bottom of the pot from sticking.

space。

8.If you take the soup, you can almost get it out of the pot, Jingzen Tofu is easy to stick to the pot, so you have to look at it often.

space。

9.Finished product: Out of the pot, thick soup is delicious when eaten with a spoon and soup with tofu.

Shiitake mushroom tofu dust talks about how to make it delicious? First of all, wash the mushrooms, cut them into thin slices, then cut the tofu into small cubes, blanch them with water, and then burn the oil in the pot, put them in the mushrooms and stir-fry, then put in the tofu after they are fried, and then put them in water to stew until they are delicious.

Material. 300 grams of tofu, 3 fresh shiitake mushrooms, 1 fragrant herb, 1 2 teaspoons (3g) of salt, 1 2 tsp (3g) of five-spice powder

Practice is based on envy. 1. Cut the tofu into square pieces, hollow out the center and set aside.

2. Chop fresh shiitake mushrooms and coriander together, add an appropriate amount of salt and five-spice powder and mix well to make a filling.

3. Fill the filling into the center of the tofu, put it on the plate and steam it before serving.

Fresh shiitake mushrooms can be cleaned by soaking them in lightly salted water, which is much cleaner. 2. After the tofu is cut into small pieces, it can be soaked in salt water, which can remove some beany smell and the tofu and tung potatoes are not easy to break. 3. Burn until the tofu can not be stir-fried, and can only be gently pushed with a spatula to ensure the integrity of the tofu.

Ingredients: 4 shiitake mushrooms, tofu: half a piece, shrimp skin: a small handful, a little chopped green onion, a little sesame oil, 2 grams of salt.

White pepper, a little fresh vegetables, a tablespoon of water starch, a little shredded ginger, a little water.

Steps: 1: Wash the mushrooms and cut them with a knife.

2) Tofu cut into mahjong cubes, ginger shredded.

3) Boil water in a pot and cook with tofu and ginger.

4: After boiling, add the shiitake mushrooms and add a handful of shrimp skin to enhance the flavor.

5: Add salt, vegetables and pepper to taste, continue to cook for 2 minutes6: Add a tablespoon of water starch and bring to a boil.

7) Drizzle with a little sesame oil and chopped green onion.

1.Wash the mushrooms, cut them and drain them. Cut the tofu into small pieces and drain the water, and prepare the green onions, ginger and garlic.

2.Sit in a pot and stir-fry ginger, onion and garlic to bring out the fragrance.

3.Pour the mushrooms and stir-fry. It's going to come out of the water. Stir-fry for 2 minutes. It will soften slowly. It is recommended to rinse and pinch the water vigorously after washing.

4.Put the tofu down and stir-fry for 1 minute. Then add the appropriate amount of water as needed. Then the fire boils to a boil.

5.Thicken with starch and water. Not too much. A little bit is good、6.After boiling, sprinkle the mixed juice evenly and slowly. Stir in the pan as well.

7.Put a pinch of salt.

8.Put some pepper to taste

9.Some MSG. Stir evenly a few times and then remove from the pan.

10.Okay

Braised tofu with shiitake mushrooms.

1 shiitake mushroom cut into slices and set aside.

2 Put the tofu in oil and fry it over medium heat until golden brown on both sides (it is easy to fry the dust pants on high heat, and the tofu will be fried on low heat). If you use fried tofu, this step is omitted.

3 Pour out the excess oil, add the fresh mushrooms and stir-fry, add the abalone juice, oyster sauce and a small amount of water.

4 Simmer over medium heat for 10 minutes and the dish will be ready (if the fire is too large, the cooking time will be short, and the tofu will not be easy to taste; If the fire is low, it will cook too badly.

Stewed tofu with shiitake mushrooms.

1. Cut the tender tofu into small pieces about 2 cm square, blanch them in boiling water, remove them and set aside. Pay attention to the time should not be long, and remove it immediately after the fire is boiled to avoid aging.

2. Wash the mushrooms, blanch them in boiling water for 1 minute, remove them, cool them with water, and cut them into slices.

3. Put tofu, bamboo shoots, mushroom slices, salt and vegetarian soup in a clay pot (subject to submerged tofu), bring to a boil over medium heat, move to low heat and simmer for about 12 minutes, add soy sauce, monosodium glutamate, and drizzle with sesame oil.

Shiitake mushroom and tofu soup.

Ingredients: 4 shiitake mushrooms, 200 grams of soft tofu, 50 grams of fresh bamboo shoots, 750 grams of broth, a little coriander.

Seasoning: 5 grams of salt, 15 grams of water starch, a little sesame oil, pepper and chicken essence.

Method:1Soak the mushrooms in warm water, wash, remove the stems and cut into shreds; Cut the tofu into rectangular slices; Wash the fresh bamboo shoots and cut them into shreds; Wash and mince the parsley.

2.Put the wok on the fire, pour in the oil and heat it, add the shredded mushrooms and bamboo shoots and stir-fry for a while.

3.Pour the broth into the pot, bring to a boil, add shredded mushrooms, shredded bamboo shoots, tofu slices, add salt, pepper, chicken essence, Pi Hui pour in water starch to thicken the thickener, pour it into the soup bowl, pour it into the soup bowl, drizzle with sesame oil, sprinkle with chopped coriander.

Chef's tip: You can also use dried shiitake mushrooms to soak and then make this soup, it is recommended to wash the dried shiitake mushrooms first and then soak them in warm water, because the water in which shiitake mushrooms are soaked contains a lot of nutrients and can be used directly to make soup.

Dietitian's advice:

Shiitake mushrooms contain a kind of wheat sterol, which is generally lacking in vegetables, which can be converted into vitamin D, promote the absorption of calcium in the body, and can enhance the body's ability to resist diseases.

Housewife's experience: When washing shiitake mushrooms, stir them in the direction of the clock with chopsticks or hands in the water, and the sediment on the surface of the mushrooms and the folds of the mushrooms will fall down with the stirring, and the sediment can be washed away by repeatedly stirring along the clock.

Shiitake mushrooms that are not used temporarily should be refrigerated in the refrigerator so as not to lose nutrients.

Oyster sauce shiitake mushroom tofu.

Ingredients: 250 grams of tofu, 75 grams of sliced wild meat, 8 shiitake mushrooms, 10 slices of bamboo shoots, too much minced ginger.

Seasoning: 1 tablespoon oyster sauce, sugar, salt and monosodium glutamate.

1. Cut the tofu into slices and fry or fry it in oil until the appearance changes and the color is late.

2. Remove the stems of the shiitake mushrooms, change each knife into 2 3 slices, and keep the water for soaking the shiitake mushrooms.

3. Heat the oil, add the minced ginger and the meat slices, fry until the meat slices change color, and add the oyster sauce.

4. Add shiitake mushrooms, bamboo shoots, sugar, salt, monosodium glutamate, pour in excess of soaked mushroom water, cook over medium heat until the soup thickens, turn off the heat and serve.

Shiitake mushrooms and tofu braised (that is, soy sauce) is better.

The seasonings that need to be put are: oil, water, soy sauce, sugar.

Hehe, I wish you a beautiful first time.

By the way, there can't be water in the pot when you put the oil, it will bounce. Put a little salt in the cherry blossoms, it will prevent the oil from popping out.

Ingredients: 2 pieces of tofu, 8 fresh shiitake mushrooms, 2 tbsp minced celery, 2 tbsp minced carrots.

Seasoning: a pinch of salt, a pinch of white pepper, 1 tbsp egg white, a pinch of sugar, a pinch of sesame oil, an appropriate amount of starch.

Method: 1. Wash and dry the mushrooms, sprinkle a little salt and pepper on the inside, and leave for 3 5 minutes.

2. Remove the old and hard skin of the tofu slices, press them into a puree, absorb the water, mix in seasonings other than starch, and stir into a tofu puree.

3. Sprinkle a little starch on the shiitake mushrooms, stuff the tofu puree on the shiitake mushrooms, then sprinkle with minced celery and or buried carrots, and steam for 10 minutes.

4. Pour the juice from the steamed shiitake mushrooms on the shiitake mushroom tofu, or you can pour it on the shiitake mushroom tofu after thickening the thickener.

We used to keep a small pot in the dormitory, put all the finch rock mess together, add a little salt, and drop a few drops of sesame oil, and it was delicious, especially in winter; You can put some vegetables and vegetables, vermicelli jujube town, fried tofu, and make it into a hot pot to eat!! I miss it so much!!

Soup, a thicker soup, will be more delicious.