# 夏日香气 #
【Fragrance of Rice, suitable for all ages, Yuzi tofu and Enoki mushrooms】
It is suitable for all ages, because my two-year-old son also likes to eat fried yuzi tofu and enoki mushrooms for adults. This dish is very quick and easy to make, tastes good and is delicious. It is a dish that my family has to make every once in a while.
Ingredients:
Yuzi tofu (x2), a pack of enoki mushrooms, green onions and parsley at will;
seasoning:
soy sauce and oyster sauce, cornstarch;
practice:
1. Prepare ingredients, cut tofu, wash enoki mushrooms, chop green onions and parsley.
2. To fry tofu, heat oil in a hot wok, turn to low heat and add Yuzi tofu, fry until golden brown on one side, turn over, fry on both sides and drain.
3. Stir fry the enoki mushrooms, sauté the shallots in the remaining oil from the fried tofu, then add the enoki mushrooms and fry until soft, add a spoonful of soy sauce and a spoonful of oyster sauce and continue to stir fry.
4. Boil, add tofu to cover the enoki mushrooms, add a tablespoon of oyster sauce and a tablespoon of soy sauce on top of the tofu, cover and simmer for 2 minutes.
5. Thicken, mix the cornstarch and two tablespoons of water during the waiting period, mix well and set aside. When the time is up, pour it into the pot and stir it slightly, then simmer for two minutes.
6. Serve the pan and sprinkle with parsley.
Have you noticed that this recipe does not add salt or sugar? The salty taste in the soy sauce and the sweetness in the oyster sauce are enough, and they have the umami taste of them~
p.s. Some recipes for this dish will put a lot of minced garlic in the pot. I have done it before and think it does not match the taste of oyster sauce, and children also don’t eat it. You can try.
than ❤️
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# 夏日香气 #
【饭香之老少咸宜玉子豆腐金针菇】
说老少咸宜，因为我两岁的儿子也很喜欢吃煎玉子豆腐，金针菇给大人吃。这道菜非常快手好做，味道又好很下饭，是我家每隔一段时间就要做一做的菜。
食材：
玉子豆腐（x2），金针菇一包，葱和香菜随意；
调料：
生抽和蚝油，生粉；
做法：
1. 准备食材，切豆腐洗金针菇，切葱和香菜。
2. 煎豆腐，热锅热油转小火下玉子豆腐，煎至一面金黄翻面，两面都煎好后盛出。
3. 炒金针菇，用煎豆腐剩下的油爆香葱碎，然后加入金针菇炒至软身，加入一勺酱油一勺蚝油继续翻炒。
4. 焖，加入豆腐覆盖在金针菇上，再加一勺蚝油一勺生抽在豆腐上，盖锅盖焖2分钟。
5. 勾芡，等待期间混合生粉和两勺水，混合均匀备用，时间到了倒入锅中略微翻匀，再焖两分钟。
6. 起锅盛盘撒香菜。
有没有发现这道菜不放盐不放糖？生抽中的咸味儿和蚝油中的甜就够了，又有他俩的鲜味儿～
p.s. 这道菜有的食谱会放好多蒜末爆锅，我做过觉得和蚝油味道不搭，还有小朋友也不吃。你们可以试试。
比❤️
