Home-made tofu is a dish I like. The practice is to fry the tofu to golden noodles and then braise. Old tofu is better formed and simple to operate, but as long as you master some skills, tender tofu can be fried very well, and the taste is better. Morel is a precious mushroom unique to Yunnan. The nutrient of Morchella is quite rich. According to the determination, Morchella contains 20% crude protein, 26% crude fat, 38.1% carbohydrate, and also contains various amino acids. It is a glutamic acid content as high as 1.76 %. Therefore, some people think that it is a "very good source of protein" and has the reputation of "the prime of the prime." Morel tofu and roast meat are nutritious dishes.
The shallots are washed, the scallion is cut into pieces, and the greens are cut into the end.
Wash the morel with warm water, and soak the water to remove the sediment and leave it for later use.
The key step in the formation of fried tofu: add water to the pot, boil a little salt, and add the tender tofu to the scald and remove it.
Pour the wok into the oil and turn it to a small fire. The tofu is placed on the hand and cut carefully and placed in the pot. After all the ingredients are put into the pot, the tofu is fried in medium and small heat, and the side is fried and carefully turned over until both sides are fried into golden yellow.
Leave a little base oil in the pot, add the onion and white scent, then put the fried tofu and soaked morel, and pour the water into the bacteria. Add the soy sauce or bean paste to taste according to your taste. Stew on low heat until the tofu tastes.
The scallion segment is thrown out with chopsticks, and the chopped green onion can be enjoyed after the plate is served.
Morel can also be replaced with pine mushroom, which is as nutritious and delicious.