A delicious mushroom dish for any occasion!
For lovers of spicy things.
Soak the mushrooms in enough water.
Cut the tofu into 2 cm cubes. Turn in the cornflour to the other side. Heat oil in a wok or frying pan and roast the tofu in portions until golden brown. Drain on several layers of kitchen roll.
Halve the spring onions lengthwise, including the beautiful greenery, and cut into narrow strips. Peel ginger and grate on the grater. Drain the mushrooms and drain a little.
Strain the peanut oil from the wok, clean the frying pan and heat the oil in it again. Steam the prepared ingredients for two to three minutes until soft. Add seasoning paste and water. Bring to a boil. Finally, add the tofu again and let it get hot.
Asian mushrooms Typical and practical, because they are available dried all year round, are Judas ears, also called Mu or cloud ears. They have to be soaked in water before preparation and ‘grow’ tenfold within a few minutes. For soaking, therefore, use appropriately sized vessels made of glass, chrome steel or ceramics.
Judas ears enrich vegetables, meat and fish dishes, refine fillings for dim or spring rolls Sum and can also dress up a leaf salad when fried briefly. To eat with chopsticks necessarily divide into smaller, bite-sized pieces! etx#_
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