The enoki mushroom tofu pot is simple but extremely delicious, and the whole family rushes to eat it

Today, the tofu and mushroom ingredients are matched together, the natural umami of the mushrooms is extracted, and the tofu is stewed into a pot, so that the tofu tastes more delicious and delicious.

1. Cut the tofu into 1.5 cm cubes, put a spoonful of salt, beat in an egg and stir well, and stir well with the tofu. Then cut the enoki mushroom in half.

2. Prepare a small bowl, add a spoonful of light soy sauce, half a spoon of dark soy sauce, a spoonful of oyster sauce, an appropriate amount of salt and half a spoon of sugar, then pour in two tablespoons of water and stir well, mix into a sauce for later use.

3. Pour the tofu covered with egg wash into the pan and fry until golden brown. Remember to heat the pan thoroughly before adding oil when frying tofu to prevent it from sticking. Don't rush to flip the tofu first, wait until the tofu side is set. Finally, fry until all golden brown. Then serve it out and set aside.

4. Then add enoki mushrooms to the bottom oil left over fried tofu and fry them slowly over low heat, so that the water of enoki mushrooms evaporates, so that the fragrance of enoki mushrooms emanates, and the mushroom ingredients are more oily, and frying can make the natural umami of the mushrooms come out, and the original taste of tofu is relatively light.

5. Fry the enoki mushrooms until they are slightly browned, then pour the prepared sauce and tofu into the pot and simmer over low heat for 10 minutes to allow the tofu to fully absorb the juice and the umami of the enoki mushrooms. Finally, pour two spoons of water starch to thicken the soup and remove from the pot.

Finally, sprinkle a handful of green garlic and millet spicy, and a pot of delicious tofu roasted enoki mushrooms is done! Ordinary tofu combines the natural umami of enoki mushrooms, replacing the umami of various additives chicken essence monosodium glutamate, which is more delicious.