Mushroom grilled louver
Overview
Because the louvers are pressed in layers with special tools, it looks like there are thousands of them stacked on top of each other when they are produced. Similar ones are called louvers in northern Jiangsu and called tofu skin in some places in northern my country. It is a special soy food, a thin dried tofu slice, which can be understood as a very large, thin and tough piece of dried tofu. It is beige in color and can be eaten cold, stir-fried or cooked.
Tags
Ingredients
Steps
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The louvers are cut into wide strips and then knotted.
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You can tie a single knot with a knot, or you can tie multiple strips together. Tie them tightly, otherwise they will loosen easily during frying.
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Three shiitake mushrooms and seven fungus, soaked.
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After soaking, tear the fungus into small pieces and slice the mushroom into slices.
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Slice onion, ginger, two star anise, two bay leaves, and a little cinnamon.
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When the oil in the pot is 80% to 90% hot, add star anise, cinnamon, and bay leaves. After the aroma is released, add green onion and ginger slices. When the chopped green onion is fragrant, add 1 tablespoon soy sauce and 2 grams of sugar and stir-fry.
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Pour in the louver knots and stir-fry until coloured.
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Add half a bowl of water, mushrooms, fungus, and 1.5 grams of salt, bring to a boil over high heat, then simmer over low heat for ten minutes.
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Reduce the juice over high heat, take out of the pan and sprinkle a little chopped green onion. The finished product is chewy and has a strong mushroom flavor. If you don’t like the smell of mushrooms, you can reduce the dosage.
