Cantonese people are very good at making pots, today's mushroom shrimp rice tofu pot is a very homely one, it is very simple to do! Tofu is lightly fried, simmered with shiitake mushrooms, dried shrimp, sausage, carrots and other ingredients, and turned to a heated casserole dish when the dish is served. This dish can add some Yaozhu dried foam hair, when adding water soaked shiitake mushrooms and sea rice, you can add some sugar and Shaoxing flower carving to increase the slight fishy taste, vegetables can add some sweet purple onions. If you like to eat spicy, you can add some fragrant but not spicy oil chili peppers, Lee Pailin spicy soy sauce and black pepper. Before you shave, you can add some balsamic vinegar to freshen up, and add sesame oil when adding to the casserole.
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At the same time, the family especially loves to eat tofu and squid, and especially loves to eat a variety of pot dishes made in a casserole, which is flavorful, fresh, and steaming with the liveliness of secular life. When you don't know what to eat, use a casserole to make a pot, whether it is meat, seafood or vegetables, it is bound to be popular. This tofu pot in my family belongs to such a dish that has to be flopped from time to time, in the terminology of the blogger class, that is, this dish has a high rate of appearance and belongs to the classic home cooking. Not much to say, today the uncle under the kitchen to teach you to make dried scallop tofu pot, I hope you eat happy it ~ ~
1 piece of northern tofu (about 500 grams), 50 grams of crab mushrooms, 50 grams of yaozhu (dried scallops), 1 slice of ginger, 2 cloves of garlic, 1 chives, 2 teaspoons of soy sauce, 2 teaspoons of water starch, 2 tablespoons of oil, 1/2 teaspoon of salt
1, first of all, the crab mushrooms are washed and cut into small pieces about 3 cm long; dried Yaozhu washed, soaked in warm water for 15 minutes until soft, tear off the old tendons in the corners, cut the tofu into cubes of about 2 cm squares, cut the chives into green onions, and finely chop the ginger and garlic;
2, then heat the oil in the wok to 60% heat, put in the tofu, fry until both sides are slightly yellow, leave 1 tablespoon of oil in the pot, heat to 50% heat, add ginger and minced garlic and simmer incense, pour in enough water, put in the soaked Yaozhu, bring to a boil on high heat, turn the heat to low and cook for 20 minutes;
3: Finally, add the crab-flavored mushrooms, then add the fried tofu, add the appropriate amount of soy sauce, burn for another 10 minutes over medium heat until flavorful, add 1/2 teaspoon of salt, hook with water starch, sprinkle some chopped chives out of the pot and eat it
Fragrant, delicious dried scallop tofu pot is ready, if you like, you can try it yourself
Uncle tips
1, high-quality tofu is lightly pressed by hand, has a certain degree of elasticity and hardness, inferior tofu is less elastic;
2, high-quality tofu has a strong bean flavor, inferior tofu has no bean flavor or bean smell.