Japanese tofu chowder
Overview
My husband said he wanted to eat Japanese tofu pot, so he tried it at noon, and it was a success. It was delicious, nutritious and healthy.
Tags
Ingredients
- Black fungus Appropriate amount (according to personal preference)
- Celery Appropriate amount (according to personal preference)
- Chicken Essence Appropriate amount (according to personal preference)
- Coriander Appropriate amount (according to personal preference)
- Cornstarch Appropriate amount
- Enoki mushroom (or straw mushroom) appropriate amount (according to personal preference)
- Garlic Appropriate amount (according to personal preference)
- Japanese tofu Appropriate amount (as needed)
- Lean pork Appropriate amount (according to personal preference)
- Mushrooms Appropriate amount (according to personal preference)
- Oil Appropriate amount (according to personal preference)
- Oyster Appropriate amount (according to personal preference)
- black pepper Appropriate amount (according to personal preference)
- carrot (or potatoes) appropriate amount (according to personal preference)
- ginger Appropriate amount (according to personal preference)
- salt Appropriate amount (according to personal preference)
Steps
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Prepare the required materials
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Soak the black fungus and shiitake mushrooms in water, drain the carrots, potatoes, straw mushrooms, and enoki mushrooms in water to remove the flavor. Deep-fry the Japanese tofu (if you like it soft, fry it directly, if you like it tender, put a layer of egg on it and fry it)
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Heat the casserole, add oil, sauté the mushrooms, garlic and ginger until fragrant
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Add Japanese tofu, carrots, potatoes and black fungus and stir-fry briefly. Add appropriate amount of water, add salt and chicken essence, until the water is almost reduced. Add straw mushrooms, enoki mushrooms, lean meat, oysters, cook for a while, add water starch, celery, coriander and black pepper
