Tamago Tofu and Colorful Vegetables in Pot
Overview
I learned this dish when I came to Meitian. I have cooked it before but never paired it with tamagoyaki tofu, but it seems that no one cuts the tamagoyaki tofu into cubes and then deep-fries it. It is actually very simple. This is the last recipe of this year.
Tags
Ingredients
Steps
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Prepare materials.
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Cut the jade in half, take out, and then cut into cubes.
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Take a bowl and add cornstarch, put the diced tamago tofu into the bowl and shake it to coat the tofu evenly with cornstarch, then place it on a plate lined with paper. This way the cornstarch will not come off and stick to the bottom of the pan later.
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Heat the oil to 130 degrees, and the cornstarch on the outside of the tamago tofu is soaked and formed into a ball, then it can be fried. Fried over medium heat
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Fry until golden brown and set aside.
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Saute the mushrooms first and then add the colorful vegetables. Adding a small amount of boiling water during the frying process can prevent the colorful vegetables from losing too much water
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Stir-fry until fragrant, then add salt and chicken powder, then add boiling water to cover the ingredients and bring to a boil.
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Heat the pot and add the colorful vegetables to the pot and bring to a boil.
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After it boils, add the tamagoyaki tofu, turn to low heat and simmer for 7 to 8 minutes. Turn over after 4 minutes.
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That’s it after 7 minutes 😊.
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Sprinkle with cilantro.
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The food in the pot always doesn’t look good when photographed😔.
