蘑菇烧豆腐用料:豆腐300克,蘑菇150克,蚝油20毫升,生抽15毫升,葱、姜、盐、糖、水淀粉、香油各适量。做法:1.豆腐切片,用淡盐水浸泡10分钟后捞出,蘑菇洗净备用。2.锅中倒油,爆香葱、姜,倒入蘑菇翻炒,待蘑菇变软后加入豆腐。3.加入蚝油、生抽、糖、少许水,炖制8~10分钟。4.加盐调味,淋入水淀粉勾薄芡,最后加鸡精、香油即成。 Ingredients: tofu 300 grams of mushrooms, mushrooms 150 grams, 20 ml of oyster sauce, soy sauce 15 ml, onion, ginger, salt, sugar, water, starch, sesame oil the right amount. Practices: 1. tofu slices, soak in salt water for 10 minutes after the fish out, wash the mushroom spare. 2. In the pan pour oil, scallions onion, ginger, stir-fry mushrooms, until the mushrooms add soft tofu. 3. Add oyster sauce, soy sauce, sugar, a little water, stew for 8 to 10 minutes. 4. Add salt seasoning, drenched in water, starch thin hooks, and finally add chicken, sesame oil Serve.