Home-cooked tofu
Overview
Winter diet should follow the principles of nourishing yin in autumn and winter, nourishing the kidneys to prevent cold, and nourishing yin and calming yang. The diet should mainly nourish yin and subdue yang and increase calories. Today I would like to recommend a simple home-cooked tofu dish with delicious shiitake mushrooms in it. Tofu is beneficial to the human body in many aspects, such as beneficial to qi and tonifying deficiency, and has high nutritional value. Tofu is rich in protein, low in fat, calcium and protein. Shiitake mushrooms are rich in vitamins, which can lower blood lipids and increase coronary blood flow. They also have good preventive and therapeutic functions for hypertension and cardiovascular and cerebrovascular diseases. So today I recommend this home-cooked dish to everyone, I hope you like it:
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Ingredients
Steps
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Soaked dried shiitake mushrooms
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Tofu cut into cubes
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Add more oil to the pot and heat it up
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Add tofu at 70% oil temperature
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Fry until golden brown on both sides, remove and set aside
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Clean the pot, add boiling water, blanch the mushrooms, then remove and set aside.
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Do not pour out the water in the pot. Blanch the fried tofu in boiling water. The purpose is to remove part of the oil and make the tofu soft and taste good.
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Remove the tofu and control the water for later use
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Reheat the water in the pot, add oyster sauce, light soy sauce, dark soy sauce, pepper, salt, sugar and rice wine and bring to a boil
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Tofu
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Add the mushrooms, bring to a boil over high heat, then simmer over low heat
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Finally, the juice is reduced over high heat, and the water starch is thickened. Drizzle with oil (cooked oil, the purpose is to make the dish shiny) and sprinkle with chopped green onion
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Finished product
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Finished product
