Everything is ready, then the mushroom tofu potato pot is ready to be made. Dried beans, cordyceps flowers and shiitake mushrooms are originally dry goods, so the first thing Lin Xiaoxiao has to do is to soak these three things in water.

After running in warm water for a while, the dried beans, cordyceps flowers and shiitake mushrooms were all soaked, and the three ingredients were still not completely processed.

Lin Xiaoxiao then cut the mushrooms into slices of similar size, the dried beans into segments, and the carrots into thin slices. After the three things were processed, Lin Xiaoxiao put them all into a bowl for later use.

After processing this one ingredient, there are still several ingredients that have not been prepared. She picks out the freshest cauliflower, cleans it, picks it into small flowers, and then cuts the mushrooms. The last thing she processed was the potatoes, because the processing method of this dish was claypot, so Lin Xiaoxiao deliberately cut the processed potatoes into hob pieces of about the same size.

In fact, the method of cutting other ingredients can be said to be relatively casual, and the processing of the next ingredients is really the highlight, and this ingredient is tofu. Compared to the other ingredients in the mushroom tofu potato pot, the processing of tofu does take a little effort.

Just from the tofu cuts, it is very demanding. Because it is fried in tofu cubes, the tofu cubes must be cut into layers about one centimeter thick. This thickness is best used to fry in a frying pan so that it does not affect the taste of the tofu too much.

The white and tender tofu was neatly cut into rows by Lin Xiaoxiao. She turned on the heat and put the nonstick pan on it. Because it was fried tofu, Lin Xiaoxiao only put a little oil in the pot. She deliberately lined up the tofu in the non-stick pan very neatly, and there was a reason why she did it.

Because it is easier to fry tofu in this way, it is easier to turn it over with a spatula, and it can also make each piece of tofu evenly heated, making the fried taste more delicious. You put the tofu in the oil pan and fry it slowly over low heat, and under the sound of the oil, a golden film soon appeared on one side of the tofu. The first layer has been fried, so it's time to turn the pan over.

Frying tofu in a frying pan and even turning the pan is a trick. She picked up a spoon with a large enough diameter, and then used the spoon to push the tofu from the nearest side to the edge of the pot until the tofu was upright. There were rows and rows of tofu in the pot, and Lin Xiaoxiao turned the pot with a spoon one after another.

Frying tofu is a job that requires enough patience to fry good tofu, after all, after a little carelessness, the tofu may be fried past the heat. After the sides of the tofu were fried until they showed a golden brown color, Lin Xiaoxiao turned off the heat. She deliberately wiped off all the little water left on the plate before putting the fried tofu cubes into the wiped plate for later use.

After the tofu cubes have been fried, there is still a little bit of oil left in the nonstick pan. This bit of oil also had some use later, so Lin Xiaoxiao didn't pour out the oil.

After firing again, while the oil temperature was hot, Lin Xiaoxiao put the freshly cut carrots and cauliflower into it. Because the oil was originally fried with tofu, it has a fresh aroma of tofu, and through stir-frying, this aroma naturally soaks into the carrots and cauliflower. Her goal was not to stir-fry carrots and cauliflower, but to soften them. So after just flipping it over with a spatula, she started the next production process.

Taking advantage of the aroma of the stir-fry, Lin Xiaoxiao poured mushroom slices, cordyceps flowers, mushrooms, dried beans and potato wedges into the pot, and then continued to stir-fry.

After all the ingredients are put into the pot, the aroma is much stronger. She took a bowl of water and poured it into the pot, then continued to pour the tofu that had just been fried into the pot.

The water slightly overflowed the various ingredients, and the aroma that kept coming out was also neutralized by the water. She continued to add spices to the pot. Two tbsp of oyster sauce, half a tbsp of pepper, tbsp light soy sauce, half tbsp of refined salt and finally half a tsp of sugar, and after a little stirring, she covered the pot, turned the heat to medium, and simmered for about a few minutes.

When the vegetables in the pot were simmering in the pot, Lin Xiaoxiao placed a clay pot on another stove. She put a small amount of oil in the bottom of the pot to ensure that the clay pot would not be burned dry. Then I turned the heat to medium and put all the remaining ingredients in the clay pot.

The clay pot has just been placed, and the ingredients in the pot have been simmering for about ten minutes. She turned up the heat and reduced the ingredients in the pot to the juice.

After collecting the juice, this mushroom tofu potato pot is about to be completed. Lin Xiaoxiao poured all the ingredients into the clay pot and stir-fried a few more times before turning off the heat and removing the pot.

The dishes in the clay pot naturally have to be eaten hot to be delicious. So just after making this dish, Lin Xiaoxiao had already hurriedly ran to the study to ask Lu Hongshen to come out.

"The dish is ready, it's time to come down."

"So fast."

"Hmm. It's that fast. ”

After Lu Hongshen walked down, the scene he saw was a large clay pot placed on the dining table alone. He glanced at it and was a little puzzled: "Is it just such a dish?" ”

"Well, that's it for now." After affirming it first, Lin Xiaoxiao continued to explain: "You eat first, it's best to eat the clay pot or something while it's hot." As for the rest of the dishes, I'll continue to cook them when you start eating. ”

Hearing this, Lu Hongshen sat down. The clay pot originally had good heat retention performance, so there is still steaming hot air coming out of the pot.

Under the heat, Lu Hongshen's appetite has also been greatly boosted. He moved his chopsticks and picked up a small bite of potato wedges. The potato cubes have been stewed for a long time, and they are already very soft, and it is not an exaggeration to say that they melt in your mouth.

Because of the cordyceps flowers seasoned in the pot, there is a little bit of aroma hidden in this soft potato. The texture and aroma are mixed together, and it doesn't look like a single bite of a potato at all.

Mushrooms, tofu, beans...... After Lu Hongshen picked them up and tasted them one by one, although he didn't say anything on his face, he still couldn't help but sigh once again about Lin Xiaoxiao's craftsmanship.

Lin Xiaoxiao was about to prepare the next dish, but when he saw Lu Hongshen's appearance of eating, he stopped moving. has a good upbringing, and Lu Hongshen's movements when eating vegetables look so decent and graceful.

He didn't eat very fast, but he didn't stop. Lin Xiaoxiao knows that this is a sign of his satisfaction with his craft.