The ancestral home of Xiaoliu is Yangzhou. The inspiration for this lunch is the clear stewed lion head from Huaiyang's famous dish. The heat of the lion's head is too high, so half of the meat is replaced with tofu. I didn't expect the tofu to ease the lion. The greasy head of the head also sprinkled the unique fragrance of tofu, because it was so delicious, I couldn't help but steal one when I was doing it. Don't ask me why there are 5 when I do it, and there are only four in the lunch. . . . The side dish uses an oil-free version of the oyster mushroom and the soup, which makes the whole lunch reflect the unique flavor of Huaiyang cuisine. It is used to thick red sauce, occasionally refreshing and refreshing, experience life. The fresh and beautiful tofu balls 150g 330K oil-free double mushroom 150g 35K soup chicken 200g 32K rice 100g 116K apple 100g 52K cashew nuts 10g 55KTotal: 620K
Mix the meat, tofu, diced green onion, cooking wine, salt, and mix in one direction.
Take a proper amount of tofu and knead the meatballs. Since the tofu will make the lion's head loose, when you pinch the meatballs, try to make the meatballs firm.
Put the meatballs in boiling water, the meatballs float up, continue to stew for 20-30 minutes, cook the greasy meat in the meatballs, and then put the plate in it.
Put a small amount of water and salt in the non-stick pan, boil, add oyster mushrooms and tea tree mushrooms, medium and small fire, slow cook
After the water of the mushroom itself comes out, the fire is collected from the fire, and you will find that the soup of the mushroom is so fresh.
Wash the chicken feathers, stew in the soup stewed with lion's head, and serve
Tofu ball tofu should not use too tender tofu, it will make the ball too loose, double mushroom, any kind or several kinds of mushrooms, the best season, if not for lunch, you can cook these three ingredients together, it is a pot Super delicious soup