Stewed tofu with oyster and three delicacies

Overview

My mother has been fond of making tofu for me since I was a child, saying it is nutritious and good for my skin. Although my yellow skin has not become much whiter, I still fall in love with eating tofu. Whether it is fat tofu, soft tofu or Chiba tofu, I like it very much. However, I don’t like eating old tofu because I think it has a strong beany smell, low water content and a hard texture. The topic has gone off topic. I bought a piece of tender tofu today. It is smooth, tender and tougher than fat tofu. It is very suitable for stewing. There are still mushrooms and corn in the refrigerator, and with some fresh hind leg meat, we can make this delicious and tangy three-fresh tofu stew.

Tags

• hot dishes
• home cooking
• old man
• spring recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• chicken essence
• cooking wine
• corn
• cornstarch
• garlic
• ginger powder
• light soy sauce
• mushrooms
• onion white
• oyster sauce
• pork ham
• silky tofu
• white sugar
• carrot
• ginger
• salt
• white pepper

Ingredients

Steps

1. 1 160g pork hind leg meat, washed

   

2. 2 Separate the fat and lean meat and cut them into small cubes

   

3. 3 Add an appropriate amount of cooking wine, a little light soy sauce, a little ginger powder and white pepper powder, a little cooking oil to the diced lean meat, stir evenly, then add a little cornstarch, mix well and marinate for 10 minutes

   

4. 4 Photo of other ingredients: a piece of soft tofu, a few fresh mushrooms, a piece of corn, a small section of carrot, a section of white scallion, a few cloves of garlic, and a small piece of ginger

   

5. 5 Cut the soft tofu into evenly sized pieces of mahjong size. The soft tofu I bought today is tender and pliable. It is not as tender and easy to break as the fat tofu, but it is more tender and smooth than the old tofu. It is very suitable for stewing like this

   

6. 6 Boil water in a pot and put a little salt in the water

   

7. 7 Carefully put the tofu into the pot, turn the heat to low until the water starts to boil and small bubbles appear, turn off the heat when the tofu floats, take it out and immerse it in cold water. You can also soak it directly in light salt water for 10 minutes or boil it in boiling water for two or three minutes. This can remove the beany smell of tofu and make the tofu more pliable and less likely to break when stewed

   

8. 8 Thresh the corn, wash and drain the corn kernels and set aside, wash the mushrooms and green onions, peel and wash the carrots, ginger and garlic and set aside

   

9. 9 Cut mushrooms and carrots into small cubes and set aside

   

10. 10 Slice the ginger and garlic separately. It is better to mince the garlic and mince it. I am lazy today. Cut green onions into small diagonal sections and set aside

    

11. 11 One spoon of light soy sauce, two tablespoons of oyster sauce, two small spoons of sugar, appropriate amount of cold water, mix well, taste the saltiness and add a little salt to make a sauce

    

12. 12 Heat the pan without adding oil, add diced fat meat and stir-fry out the fat until the fat becomes lard residue. If there is too much oil, you can scoop out more. If you don't like the oil residue, you can take it out. If you don’t like the taste of lard, you can skip this step and use cooking oil directly

    

13. 13 Add diced lean meat and stir-fry until the diced meat changes color and becomes tender.

    

14. 14 Place the diced meat on one side of the pot, add onion slices, ginger slices and garlic slices to the other side, stir-fry until fragrant and mix with the diced meat

    

15. 15 Add diced carrots and stir-fry

    

16. 16 Add diced mushrooms and stir-fry

    

17. 17 Add corn kernels and stir-fry evenly

    

18. 18 Add the sauce, cover the ingredients, and bring to a boil over high heat. I added a lot of ingredients today, so I also have a lot of sauce

    

19. 19 Bring to a boil over high heat, then add soft tofu

    

20. 20 Simmer over low heat for ten minutes until the tofu is completely flavored

    

21. 21 Turn to high heat and thicken the sauce. I like this soup very much. I plan to use the leftover soup to mix the noodles after finishing the tofu, so there is more soup left. You can do this as you like

    

22. 22 Finished product

    

23. 23 Finished product

    

24. 24 Finished product. In this dish, diced pork is stir-fried with mushrooms, corn and carrots, and seasoned with oyster sauce. It is rich in nutrients and has a rich aroma. The tofu is tender and flavourful, salty and slightly sweet, and delicious