Japanese tofu vermicelli pot: the method is simple, but the taste is not simple! Do you want to learn?
A pot is a frequently used way of cooking, and it can be cooked with different ingredients. The way of pot can make the taste of food more flavorful, so many people like to use the method of pot to cook. Japanese tofu vermicelli pot is a dish with a relatively good taste, although the ingredients are very ordinary and simple, and the method is not very complicated, but the taste and feeling of making it are still very good, which can make people stay nostalgic after eating. The taste of the Japanese tofu vermicelli pot is relatively light, because there is no fat food added, but there is another feeling of freshness. If you have no appetite or are accustomed to eating greasy food, you can use this food to improve the maintenance of the body.
The main nutrition of Japanese tofu vermicelli pot is tofu, although the taste of Japanese tofu is different from our ordinary tofu, but the nutritional value is still similar. It is also rich in protein and other nutrients, which can play a good nourishing role in our physical health. Protein is to provide our body with normal activities of the important energy, if it is a lack of protein, the body can not normal activities, which is very harmful to physical health. The protein in tofu belongs to plant protein, which is easier to digest and absorb by the body, so people with poor gastrointestinal function can also eat. Let's give you a detailed introduction to the specific method of Japanese tofu vermicelli pot.
Ingredients: three Japanese tofu, crispy sausage, bean skin, fungus, vermicelli, 3 spoons of light soy sauce, 3 spoons of dark soy sauce, salt, 2 spoons of oyster sauce, white pepper powder, sugar, garlic, starch.
Step 1: The Japanese tofu bought should be cut into slices of uniform size, not too thick or too thin.
Step 2: Cut the Japanese tofu evenly dipped in starch, to be even, not more or less.
Step 3: Heat with an electric cake bell, put a small amount of oil, not too much, and then put on the Japanese tofu.
Step 4: Fry Japanese tofu into a golden brown condition on both sides.
Step 5: Stir in a sauce with soy sauce, soy sauce, sugar, oyster sauce, salt and starch, and decide how much to put according to the amount of tofu and personal taste.
Step 6: Heat the oil and sauté the minced garlic until fragrant.
Step 7: Stir-fry the bean skin, crispy sausage, and fungus slightly, and then put it in a casserole dish.
Step 8: Restart the pot and sauté the minced pesto, then pour in the sauce, stir-fry the Japanese tofu to thicken the broth, and finally put it in the casserole.
Step 9: Put in the vermicelli, add the right amount of water, cook for ten minutes on high heat to collect the juice and you can get out of the pot.
There are more steps in this dish, so remember it clearly and don't miss it, otherwise the taste will be bad.
Photo editor: Baby Eclipse _Mrs_Y
Text Editor: Li Yi