Mushroom Yong Tau Foo

Overview

Tofu is a tonic, heat-clearing and health-preserving food. Regular consumption can replenish qi, clear away heat and moisturize, promote body fluids and quench thirst, and cleanse the stomach. Modern medicine has confirmed that in addition to the functions of increasing nutrition, helping digestion, and increasing appetite, tofu is also very beneficial to the growth and development of teeth and bones. It can increase the iron content in the blood during hematopoietic function. Tofu does not contain cholesterol and is a medicinal delicacy for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis, and coronary heart disease. It is also a good nutritional supplement for children, the sick and the elderly. Tofu is rich in phytoestrogens, which has a good effect on preventing and treating osteoporosis. Tofu is not only nutritious but also tender and delicious. It is a frequent guest on my family's dining table. In the past I used to make soy sauce braised tofu, mapo tofu or potato stewed tofu. I tried a new method today and received high praise from my family. Seeing my family enjoying the meal brings me unspeakable happiness. Guys, try it too.

Tags

• hot dishes
• garlic
• mushrooms
• northern tofu
• onions
• pixian douban
• ginger
• peppercorns
• red pepper

Ingredients

Steps

1. 1 Slice northern tofu.

   

2. 2 Dip both sides with starch or flour.

   

3. 3 Pour oil into the pan and coat the tofu slices with starch.

   

4. 4 Fry over medium-low heat until golden brown on both sides.

   

5. 5 Wash the mushrooms and cut them into small pieces or slices.

   

6. 6 Chop the ginger, onion and garlic into mince, prepare about 20 pieces of Sichuan peppercorns, cut the red pepper into rings, use millet if you like it spicy, and chop the Pixian Douban.

   

7. 7 Add a little oil in the pot, add the peppercorns and sauté over low heat until the peppercorns turn black and take them out.

   

8. 8 Add ginger, onion and garlic and saute until fragrant.

   

9. 9 Add red pepper rings and Pixian watercress and stir-fry until red oil is produced.

   

10. 10 Add the mushrooms and fry until they change color.

    

11. 11 Add appropriate amount of water, appropriate amount of salt, light soy sauce, a spoonful of sugar, a little pepper and chicken essence.

    

12. 12 Add the fried tofu and simmer for three minutes.

    

13. 13 Reduce the juice over high heat and serve on a plate. Sprinkle with chopped green onion. Coriander is optional for garnishing.