The method of braising tofu with diced pork and yellow fungus
Health benefits
Auricularia auricula: hemostasis
Pork belly: tonifying the kidney
Jiang: Reduce nausea and vomiting, dissolve phlegm and cough, dispel cold and relieve external symptoms
Ingredients
Huanghua 5g
50 grams of fungus
250g tender tofu
50 grams of pork belly
Scallion 5g
Ginger 5g
5 grams of garlic
5 grams of scallions
Coriander 5g
Salt 5 grams
Chicken powder 5g
5 grams of white sugar
5 grams of dark soy sauce
5 grams of sesame oil
3 grams of chicken essence
Starch 10g
10 grams of cooking wine
The method of braising tofu with diced pork and yellow fungus
1. For the well watered yellow flowers, remove the roots and cut them into small pieces with a top knife.
2. Remove the old roots of the fungus, cut it into thin strips with a top knife, and peel and dice the pork belly into small pieces.
3. Put the tender tofu into a plate, steam it in a steamer, and steam the tofu for 20 minutes.
4. Cut chopped scallions, ginger, garlic, coriander, and scallions.
5. Put 300g of clean water into the pot, bring to a boil over high heat, blanch yellow cauliflower and shredded fungus, and pour into a strainer for later use.
6. Heat up 10 grams of oil in a pot and stir fry the pork belly until cooked.
7. Stir fry scallions, ginger, and garlic until fragrant, then add oyster sauce and cooking wine to stir fry until fragrant.
8. Add blanched yellow flowers and black fungus and stir fry.
9. Add about 150 grams of clean water.
10. Add salt, chicken essence, monosodium glutamate, white sugar, and dark soy sauce, bring to a boil over high heat for 2 minutes.
11. thicken with water and starch, bring to a boil over high heat, then turn off the heat and pour in sesame oil.
12. Remove the tofu from the steamer and control any excess water.
13. Pour the prepared sauce over the tofu.
14. Sprinkle coriander and chopped scallions on a plate.
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