The method of fish fragrant tofu Pleurotus eryngii

鱼香豆腐杏鲍菇的做法

\u0026 nbsp; 1 picture

\” After eating half of the remaining half, I put it for two days before I remembered to eat it. Tofu can be kept for a week with light saline. Scent. The juice I made is estimated by myself. After the proportion is mastered, it can be adjusted into a fish fragrance. \”

The details of the ingredients

The main ingredients of the main ingredients

    Tofu

  • A piece Pleurotus eryngii
  • 200 grams

  • Pork 100 grams

Auxiliary material

Oil

A moderate amount

  • Salt A moderate amount
  • Soy sauce A moderate amount
  • A moderate amount Vinegar
  • A moderate amount

  • MSG
  • A moderate amount

  • Onion
  • A moderate amount

  • 123] Burning process
  • Times time takes time

Ordinary difficulty

    The method of fish fragrant tofu Pleurotus eryngii mushrooms

  • [ 123]
  • 1

Tofu slices

  • 2 鱼香豆腐杏鲍菇的做法步骤:1 Pleurotus eryngii slices

  • 3
    Pork slices, cut onion onion 鱼香豆腐杏鲍菇的做法步骤:2 [123 ]

  • 4

  • Hot oil cooker, put in tofu slices and golden yellow
    鱼香豆腐杏鲍菇的做法步骤:3

  • 鱼香豆腐杏鲍菇的做法步骤:4
    ]

    5

    Turn it over, fry the two sides of the tofu until the golden flour is spare

  • 鱼香豆腐杏鲍菇的做法步骤:5
    6 [123 ] Stir -fry the pork

  • 鱼香豆腐杏鲍菇的做法步骤:6 7

    Stir -fry in Pleurotus eryngii tablets

  • 8
    Fry the eryngii mushrooms and collapse, water out of water 鱼香豆腐杏鲍菇的做法步骤:7

  • 9
    Put the onion flowers and fry 鱼香豆腐杏鲍菇的做法步骤:8
  • 10

  • Add the fried tofu
    鱼香豆腐杏鲍菇的做法步骤:9

    11

  • , Vinegar, MSG tone into fish fragrant juice

  • 鱼香豆腐杏鲍菇的做法步骤:10

    12

    Pour the juice into the pot and stir well

  • 鱼香豆腐杏鲍菇的做法步骤:11

    13

    Cover

  • 鱼香豆腐杏鲍菇的做法步骤:12
    14

    After the soup is closed, you can get out of the pan

  • 发表回复

    您的电子邮箱地址不会被公开。 必填项已用*标注