Needle mushrooms. I got 3.50.
Japanese tofu. One dollar a piece. Four.
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Salt… unweighed, in random amounts.
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How to Make Japanese Tofu with Shiitake Mushroom
After thawing the lean meat, rinse with water, add wine, starch and a little dark soy sauce and marinate.
Cut the mushrooms into heels, clean and tear them for later use.
Cut the Japanese tofu into cubes, one can cut five or six pieces (remember the scissors from the bottom of the opening. The pointy end is not easy to cut, it is easy to squeeze the tofu.)
Heat oil in a pan and fry until browned. Drain the excess oil and reserve. Sprinkle a little salt with your hands to enhance the taste.
Add garlic, stir-fry lean pork, then mushrooms, stir-fry softly, add oil and stir-fry.
Lay the Japanese tofu on a flat surface and gently stir-fry, too much pressure will break it! Finally, add the starch and soy sauce, sprinkle with green onions, sprinkle with a little Debonair chicken powder to lick the aroma, cover the pan for 30 seconds to smother, and serve!