First of all, put the rice into the rice cooker. It will be better to cook more, but it may not be enough to eat, because the Flammulina velutipes Japanese bean curd pot is really overcooked, so we won't be very flustered in the later cooking process. We can adjust the sauce first, and we can pour in two spoons of oil consumption, one spoonful of soy sauce, one spoonful of soy sauce, one spoonful of sugar and half a bowl of water. Because both oil consumption and soy sauce are salty, there is no need to add salt.
How can I be careful not to break Japanese tofu? First, we cut the Japanese tofu in half, and then gently pour it out. It's really simple. Then we cut Japanese tofu into small pieces, usually six small pieces. We also took out a plate with corn starch and put the cut Japanese tofu in it. First, both sides are stained with starch, then one side is rolled with starch, and all are covered with starch.
We put oil in the pot. When the oil is hot, we will put Japanese tofu in it. If the economic conditions at home are better, we can directly fry in oil. Fry both sides until golden and crisp, but don't stick for too long. Then put the oil in the pot, add the freshly cut onion, garlic and millet, and then add the Flammulina velutipes and stir fry. When it is cooked, we will pour the sauce into the pot. You can cover the pot. We need to simmer for 5 to 10 minutes. In the process of cooking, we should stir gently from time to time to prevent sticking, and the burnt smell will affect the taste. Finally, sprinkle a little chopped green onion on the surface, which will look more appetizing. In this way, we can make our super-cooked Flammulina velutipes Japanese bean curd pot, which is simple and delicious.