Flammulina velutipes cut off the roots, wash and drain the water and put them on the plate to prepare for steaming. Pour the pot into the water, open the fire and let the water boil. Put the mushroom in the water and steam for five minutes.
Japanese tofu is cut into slices of one centimeter thick.
Garlic and shallots are chopped for use.
The steamed mushroom is ready for use.
Japanese tofu is fried on both sides until golden brown.
The sauce can be pre-adjusted first: fuel consumption, soy sauce and water mixing.
Just fry the remaining oil of the tofu and leave about 1 tablespoon in the pot, heat the pan again, then pour the garlic into the sauce.
Pour the prepared sauce into it, boil it slightly, then pour it into Japanese tofu and cook for about 10 seconds.
Spread a portion of the sauce in the pan evenly on the mushroom.
Then place the Japanese tofu on top of the mushroom and pour the remaining sauce in the pot on the tofu.
Sprinkle the chopped green onion to complete it~????
☆ After washing the Flammulina velutipes, remember to use some force to drain the water, so that there will not be too much juice after steaming. ☆ Japanese tofu should not be cut too thin, and it will be easy to break when fried.