According to the content of the 20130108 period of the male chef chef. This dish can definitely be called a feast dish with simple quick hands, rich and novel taste, and handy. I will tell you how harder I am to make those two carrot flowers than to complete the whole dish! !
|Egg Tofu||1 box|
|Qiweifen||The right amount|
|Crab Mushroom||2/3 box|
|White Mushroom||2/3 box|
|olive oil||1 tablespoon|
|Salad oil||2 tablespoons|
|Mozzarella /other grated cheese||1/2 bowl|
|soy sauce||1 tablespoon|
|Crushed black pepper||1 tablespoon|
|Broccoli (decorated plate)||6 small flowers|
|Carrot (decorated plate)||1|
Broccoli is cooked, egg tofu is cut into thick pieces, crab-flavored mushrooms and white mushrooms are rooted and cut into 3 sections.
Add 2 tablespoons of salad oil to the pan and heat, add egg tofu and fry until golden. When frying, try to fry each side. If it is too troublesome, you can fry only the upper and lower sides. You can cover the lid halfway to help accelerate tofu maturation.
In another wok, heat the olive oil and add ginger to burst the aroma. Then add the crab-flavored mushrooms and white mushrooms to saute the aroma and season with black pepper, soy sauce and sugar. After stir-frying, add a small amount of water and simmer.
Place the fried egg tofu platter, drizzle with the fried mushroom material from the previous step, and cover the surface with minced cheese. Bake in a microwave or oven until the cheese melts.
After taking out, put the broccoli and carrot flower decoration plate, and then sprinkle the seven flavor powder according to personal taste to enhance the taste.