How to make needle jingu roasted tofu, how to make enoki mushroom roasted tofu delicious

Ingredients. A box of lactone tofu and a small handful of enoki mushrooms.

Excipients: salt, a spoonful of bibimbap sauce.

A spoonful of tomato sauce and a spoonful of aged vinegar.

1 tablespoon of sugar 3-4 tablespoons of starch water.

Half a bowl of clear water Steps.

1.Put water in a pot, add a spoonful of salt and bring to a boil.

Prepare the tofu and enoki mushrooms, cut off the roots of the enoki mushrooms and wash them.

2.Remove the tofu and cut it open.

Pour into boiling water and cook for 5 minutes.

3.Carefully remove the tofu and drain the water.

Take some starch and mix it with water to make starch water.

4.Evenly dip each piece of tofu in starch water.

Heat the oil pan and fry the tofu in it, remembering to turn it over.

5.Remove the tofu and set it on a plate.

Mix the tofu sauce thoroughly, and be careful not to put too much starch water, otherwise the sauce will be too thick and unsightly.

6.Pour the enoki mushrooms and sauce into the pot, simmer over low heat, stir with a wooden spatula, and cook until bubbling.

Pour the sauce over the tofu, sprinkle with chopped green onions, and you're done

Tip 1: Cook tofu in salted water to make the tofu not break easily.

2. I didn't adjust the starch water very thick, mainly because the tofu skin in the restaurant is a thin layer, and if it is very thick, the tofu skin will be very thick.

3. Take 3-4 spoons of starch water, put too much and wait for it to cook, it will make the sauce become a lump.

4. Because the amount of enoki mushrooms is very small, they can be cooked by adding them together and boiling them at the end.

Tofu is the most common soy product, also known as water tofu. The main production process is pulping, that is, making soybeans into soybean milk; The second is coagulation, that is, the soybean milk is hot and solidified.

Tofu and enoki mushrooms are usually like to eat, and the two are cooked together to make it easy to send rice.

Ingredients: enoki mushrooms.

Tofu (can be used for stewing).

Oyster sauce, light soy sauce, sugar, water.

Green onions, red peppers. The preparation of stewed tofu with enoki mushrooms.

Tofu with a pinch of salt.

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Wash the enoki mushrooms.

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Heat a pan and add a little oil to fry the tofu.

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Fry one side and then the other.

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Take out the fried tofu, add a little oil to the pan, add enoki mushrooms and stir-fry a little.

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Add the fried tofu and mix the sauce (1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 1/2 tablespoon of sugar, 4-5 tablespoons of water).

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Cover the pot and simmer for 3 minutes, try the taste, add green onions and red peppers before cooking.

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Tips: Adjust the sauce according to the amount of material, like to eat spicy with chili.

Ingredients: 200 grams of enoki mushrooms and 400 grams of tofu.

Appropriate amount of excipient oil, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of oyster sauce, appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of green onion, appropriate amount of ginger.

Step 1Remove the roots of enoki mushrooms, wash them and soak them in cold water for 10 minutes.

2.Wash the tofu and cut it into cubes.

3.Blanch the tofu in a pot and drain the water.

4.Blanch enoki mushrooms in a pot and drain the water.

5.Add sugar to a bowl.

6.Add salt, oyster sauce, soy sauce, sugar, monosodium glutamate, and water to make a bowl of juice.

7.Stir-fry the green onion and ginger in the pan until fragrant, then pour in the bowl juice.

8.Bring the juice to a boil and put the tofu in a pot. Shake the pot at the right time to make it easier for the tofu to absorb the flavor evenly.

After a few minutes, put the enoki mushrooms into the pot and cook them together.

10.Collect the soup on high heat to taste, then turn off the heat and serve.

Japanese tofu is as white and crystal as fat, rich in nutrition, crisp in taste, attractive in aroma, sweet and fragrant in taste, comfortable after eating, suitable for all seasons, it is a corrector in the snack category, and it is suitable for wine and food.

Ingredients: 400 grams of enoki mushrooms, 300 grams of Japanese tofu, appropriate amount of ginger, appropriate amount of oyster sauce, a small amount of salt, a small amount of soy sauce.

Method: 1. Cut and wash the enoki mushrooms, and cut the Japanese tofu into small slices.

2. Cut the ginger into slices and take a slice.

3. Place the enoki mushrooms in the pot without adding water. Pour an appropriate amount of oyster sauce, top with Japanese tofu, then add oyster sauce, add a little soy sauce and salt.

4. Cook on high heat for 5 to 8 minutes, and it is ready to serve.

2. People with gastric ulcers and excessive gastric acid secretion should be cautious about eating Japanese tofu.

Efficacy: Japanese tofu has antihypertensive, phlegm, anti-inflammatory, beauty, antiemetic and other effects.

Enoki mushroom soup is actually very delicious, very sweet, I prefer to let it be cooked with fish balls and soft tofu and the like, I think the fish balls are delicious, so the enoki mushrooms are also very delicious, and the tender tofu absorbs the taste of these things and becomes a lot more delicious, these ingredients are relatively easy to cook, you can get it quickly, it is a fast pot.

Main ingredients: a box of tofu, a small handful of enoki mushrooms.

Auxiliary materials: salt, a spoonful of bibimbap sauce, a spoonful of tomato sauce, a spoonful of aged vinegar, a spoonful of white sugar, 3-4 spoons of starch water, and a small half bowl of cold water.

How to do it:1Add water to the pot, add a spoonful of salt, boil and prepare the water tofu and enoki mushrooms, cut off the roots of the enoki mushrooms, and wash.

2.Remove the tofu, cut it and pour it into boiling water, and cook for 5 minutes.

3.Beware of scooping up the water tofu, control the water and take some tapioca starch tap water to make starch water.

4.Evenly dip each slice of water tofu into a hot pan with starch, put the water tofu in it and fry it, and remember to turn it over.

5.Scoop up the water tofu, put it on a plate, mix the water tofu sauce evenly, and pay attention to the starch water does not need to put too much, otherwise the sauce will eventually thicken and not look good.

6.Pour the enoki mushrooms and sauce into the pot, bring to a simmer, mix with a wooden spatula and cook until bubbling. Pour the sauce over the tofu and sprinkle the green onion segments for a big win.

2. The starch water is not very thick, mainly because the skin of the water tofu in the restaurant is a thin layer, and if it is very thick, the soybean oil skin will be thick.

3. Take 3-4 spoons of starch water, and if you put it too much, it will make the sauce become a lump.

4. Since the amount of enoki mushrooms is very small, they can be cooked by adding and boiling together in the end.

5. If you hate vinegar that is too sour, you can put it less.

<> roasted tofu with enoki mushrooms.

Materials. Ingredients.

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Tofu (north) 300 grams.

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250 grams of enoki mushrooms.

Accessories. Oyster sauce.

1 tbsp. Salt.

Amount. Chives.

Amount. Ground white pepper.

Crumb. Soy sauce.

1 to taste. The preparation of roasted tofu with enoki mushrooms.

Ingredients, northern tofu, enoki mushrooms.

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Cut off the old roots of enoki mushrooms, wash and tear them.

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Cut the northern tofu into cubes and mince the chives.

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Fry the sliced tofu in a frying pan over low heat.

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Fry until golden brown on a few sides, set aside.

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Leave the bottom oil in the pan and stir-fry the chopped chives.

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Stir-fry the minced chives and stir-fry the enoki mushrooms.

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Stir-fry until enoki mushrooms are soft, add the fried northern tofu, add oyster sauce, salt, white pepper and <>

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Add half a bowl of water, bring to a boil over high heat, then reduce the heat to low for a while.

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Reduce the broth by cooking, add the remaining minced green onions, and thicken the broth over high heat.

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Picture of the finished product of roasted tofu with enoki mushroom.

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<> roasted tofu with enoki mushrooms.

Materials. Ingredients.

Please click Enter a description.

Tofu (north) 300 grams.

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250 grams of enoki mushrooms.

Accessories. Oyster sauce.

1 tbsp. Salt.

Amount. Chives.

Amount. Ground white pepper.

Crumb. Soy sauce.

1 to taste. The preparation of roasted tofu with enoki mushrooms.

Ingredients, northern tofu, enoki mushrooms.

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Cut off the old roots of enoki mushrooms, wash and tear them.

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Cut the northern tofu into cubes and mince the chives.

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Fry the sliced tofu in a frying pan over low heat.

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Fry until golden brown on a few sides, set aside.

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Leave the bottom oil in the pan and stir-fry the chopped chives.

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Stir-fry the minced chives and stir-fry the enoki mushrooms.

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Stir-fry until enoki mushrooms are soft, add the fried northern tofu, add oyster sauce, salt, white pepper and <>

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Add half a bowl of water, bring to a boil over high heat, then reduce the heat to low for a while.

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Reduce the broth by cooking, add the remaining minced green onions, and thicken the broth over high heat.

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Picture of the finished product of roasted tofu with enoki mushroom.

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Ingredients for tofu enoki mushroom soup.

Tofu, enoki mushrooms, water, cooking wine, soy sauce, sesame oil, chopped green onions.

Preparation of enoki mushroom soup with tofu.

First of all, we have to prepare all the materials we need, then wash the tofu first, cut it into small pieces, wash the enoki mushrooms, go with it and then cut it in half, wait until the water in the pot is boiling, pour the tofu into the blanching water, and then scoop it up, put the tofu into the pot, add cooking wine and simmer over high heat until a small hole appears in the skin, this step is more important, put a little more cooking wine, and then it will volatilize, look at the heat, the time can not be too long, otherwise the cooking wine will all volatilize, and then the tofu will be burned; Then add water, put enoki mushrooms, add some soy sauce, salt, a few drops of vinegar and simmer over low heat for about 15 minutes, let the tofu and enoki mushrooms cooked, taste the saltiness of the soup with a spoon, and finally add some chicken essence, sesame oil, and chopped green onions to get out of the pot.

The edible effect of enoki mushroom soup with tofu.

Tofu enoki mushroom soup is a dish that everyone often eats, and this food cooking method is not difficult, we can cook ourselves at home, it will also be helpful to our health, first of all, tofu enoki mushroom soup is a very nutritious food, containing iron, calcium, phosphorus, magnesium and other essential trace elements, but also contains sugar, vegetable oil and rich in high-quality protein, we eat this food is very helpful to health, can protect our health, At the same time, tofu enoki mushroom soup has the nutritional characteristics of low calorie, high protein, low fat, polysaccharides, and multiple vitamins.

Enoki mushrooms are spicy and delicious, with a strong barbecue flavor, which is really delicious.

Ingredients for roasted tofu with enoki mushroom: Ingredients: 150 grams of tofu (north), 150 grams of enoki mushroom Seasoning: 5 grams of ginger, 10 grams of green onions, 2 grams of salt, 5 grams of soy sauce, 2 grams of white sugar, 2 grams of chicken essence, 15 grams of bean paste hot sauce, 15 grams of tempeh.

Teach you how to make enoki mushroom roasted tofu, how to make enoki mushroom roasted tofu to be delicious 1Cut the tofu into thick slices, fry in a pan until golden brown on both sides, and remove from the tofu;

2.Leave the bottom oil in the pot, add the tempeh pepper and ginger shreds and stir until fragrant;

3.Add the fried tofu, sugar, soy sauce, stock, and a pinch of salt;

4.Bring to a boil over high heat, add enoki mushrooms, and simmer slowly over low heat until the juice is dry;

5.Remove from the pan and sprinkle with chopped green onions.

It can be braised or put in soup.

Put enoki mushrooms before cooking the tofu out of the pan.

Ingredients: 100g enoki mushroom, 100g tofu, 50g oilseed lettuce;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of garlic, appropriate amount of sesame oil.

Enoki mushroom tofu soup.

Cut the tofu into cubes, tear the enoki mushrooms, and cut the lettuce into small pieces.

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Stir-fry the garlic in a pan with a little oil until fragrant.

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Pour in enoki mushrooms and stir-fry slightly.

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Add diced tofu and add a bowl of water.

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Bring to a boil over high heat and cook for another 5 minutes.

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Pour in the oil and lettuce, add salt and sesame oil to taste.

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Tips: No technical content, enoki mushrooms should not be cooked too badly, but they must be cooked.