Mushroom Chiba Tofu
Overview
The Five Elements of Gold: Autumn is about nourishing the lungs and relieving autumn dryness. The white raw materials that belong to gold are basically easy to taste. All the white food used to make this dish is delicious and easy to operate. It is low in oil and fat, refreshing and can satisfy your cravings! The flavors of mushrooms and fish are mixed into Chiba tofu, and the texture and taste are great! Darling is a standard carnivore, but he got very angry recently. He had less socializing but not less research, so he made this dish in a hurry. Unexpectedly, Darling mixed it with rice and ate a large plateful of it.
Tags
Ingredients
Steps
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Wash the mushrooms, tear the seafood mushrooms (leaf-shaped fungi such as oyster mushrooms) into strips, and slice the straw mushrooms (flaky mushrooms such as mushrooms or king oyster mushrooms) and set aside
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Chiba tofu slices and set aside
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Cut the dragon fish (or snapper) into finger-width strips and mix well with a tablespoon of oil, pepper, starch and cooking wine
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Heat the pan slightly, add a teaspoon of salt and stir-fry, then add corn germ oil (any cooking oil will do)
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Heat the oil to 50% heat, add the ginger slices, add the fish strips and fry over medium heat until they are set and slightly browned. Wait until one side is set before flipping. Be careful to avoid the fish strips from breaking
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Then add the mushrooms, shredded green onions, and two cloves of garlic (you can slice them and smash them). Do not stir them for the time being. After the mushrooms are out of the water, stir-fry them gently with a spatula. Keep the heat under medium or higher for the time being
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When there is a lot of soup, add Chiba tofu and the remaining tablespoon of oil, and turn to high heat. When the soup thickens, add the remaining clove of garlic (sliced or crushed). If there is almost no soup, add chicken essence and the remaining teaspoon of salt, and it is ready to serve
