Step-by-Step Guide to Make Ultimate Chinese-style Tofu and Pork in Scrambled Egg
Hey everyone, it is Brad, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Ultimate Chinese-style Tofu and Pork in Scrambled Egg. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chinese-style Tofu and Pork in Scrambled Egg, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chinese-style Tofu and Pork in Scrambled Egg delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chinese-style Tofu and Pork in Scrambled Egg is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have Chinese-style Tofu and Pork in Scrambled Egg using 10 ingredients and 4 steps. Here is how you can achieve it.
The combination of grated garlic and Wei-pa chicken stock granules in Mirusuke-san's "Salted Udon Noodles with Lots of Vegetables" was delicious, so I tried it for simmered tofu - the result was easy and delicious.
For this recipe I used a 380 g block of tofu. If your tofu is small, please reduce the amount of Wei-pa Chinese chicken soup stock granules. On 2/24 I changed the amount of water from 230 to 250 ml. Please taste and adjust the seasonings at Step 3 before adding the egg.
The cooking liquid will thicken a bit due to the katakuriko on the pork. Recipe by Wanko mama
Ingredients and spices that need to be Prepare to make Chinese-style Tofu and Pork in Scrambled Egg:
- 1 block of 380 grams Tofu
- 50 grams Thinly sliced pork
- 2 tsp ◇Katakuriko
- 2 tsp 〇Weipa
- 1 tbsp Sake
- 250 ml Water
- 1/2 of a clove's worth Grated garlic
- 1 Shiitake mushrooms (or shimeji mushrooms）
- 1 bunch Mitsuba
- 1 Egg
Steps to make Chinese-style Tofu and Pork in Scrambled Egg
- Cut the pork into bite-sized pieces about 2-3 cm long. Season lightly with salt and pepper, and coat thinly with katakuriko.
- Put the chicken stock granules, sake, water and mushrooms into a pan and turn up the heat. When it reaches a boil, add the pork.
- When the pork is cooked through, add the tofu. As soon as the tofu is heated through add the grated garlic, and check the taste. It should be just a bit salty.
- Add the mitsuba and then add the beaten egg all at once. Turn off the heat after you've added the egg.
While that is certainly not the end all be guide to cooking quick and easy lunches it is good food for thought. The hope is that this will get your creative juices flowing so you are able to prepare wonderful lunches for your family without needing to accomplish too terribly much heavy cooking from the approach.
So that's going to wrap it up with this exceptional food Recipe of Award-winning Chinese-style Tofu and Pork in Scrambled Egg. Thanks so much for your time. I'm sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!