Bagong Mountain Tofu

Step 1

Pretreatment of ingredients:

Cut 300 grams of tofu into evenly sized small pieces.

Cut 5 grams of carrot into diamond-shaped slices.

Cut 150 grams of Shanghai bok choy in half after removing the old leaves and tail leaves.

Cut 5 grams of scallion white into sections.

Cut 20 grams of soaked wood ear into small pieces.

Cut 15 grams of shredded bamboo shoots into small pieces.

Cut 20 grams of ham into granules.

Step 2

Blanching Shanghai bok choy:

Add half a pot of clear water to the pot and bring it to a boil.

Add 5 grams of salt and 5 milliliters of oil.

Then put the cut Shanghai bok choy into the pot and blanch it for 1 - 2 minutes. Then take it out and set aside.

Step 3

Prepare cooking starch paste:

Prepare a bowl. Put 50 grams of cooking starch and pour 40 grams of clear water.

Stir well to make a paste and set aside.

Step 4

Fry tofu:

Heat the oil in a hot pan until it is 70% hot.After evenly coating the tofu with cooking starch paste, put it into the pan and fry until it turns slightly yellow. Take it out and drain the oil.

Step 5

Stir-fry side dishes:

Leave some oil at the bottom of the pan. First put 5 grams of dried shrimps and stir-fry.

Then add scallion sections, shredded bamboo shoots and wood ear. Stir-fry quickly over high heat to release fragrance.

Step 6

Braise tofu:

Put the fried tofu into the pan. Add 5 milliliters of dark soy sauce and 5 milliliters of light soy sauce. Stir well.

Then pour in 300 milliliters of water, 6 grams of salt and a little pepper. Stir well again.

Step 7

Thicken:

Pour in an appropriate amount of water starch for thickening. Add 10 milliliters of sesame oil to enhance the color.

Turn off the heat after reducing the sauce.

Step 8

Plate:

Arrange Shanghai bok choy in sequence on the outer edge of an empty plate. Then pour the stir-fried tofu into the plate.

The delicious Bagong Mountain Tofu is completed.