Health benefits
Tofu: moisturizes dryness
Carrot: clears away heat and detoxifies
Ingredients
Tofu ( 300g ) | Seafood Mushroom ( 150g ) |
Carrot ( One section ) | Oil ( appropriate amount ) |
Xiangchou soy sauce ( one spoon ) | Salt ( a little ) |
Soybean paste ( a spoonful ) | boiled water ( a small bowl ) |
Water starch ( small half bowl ) | Onion leaves ( a section ) |
Recipe of seafood mushroom stewed tofu
1. Prepare the ingredients.
2. Cut the tofu into small cubes and soak in salt water for 10 minutes.
3. Peel the carrots and cut into small cubes and set aside.
4.Clean the seafood mushrooms and cut them into small dices.
5.Cut the green onion leaves into chopped green onions.
6. Stir the water starch well and set aside.
7. Pour oil into the pot, heat the oil, add bean paste and stir-fry until fragrant.
8.Add in diced carrots and stir-fry a few times.
9.Add in diced seafood mushrooms and stir-fry until soup comes out.
10.Add a bowl of boiling water and bring to a boil again.
11. Add the tofu soaked in salt water and cook for two minutes.
12.Add a spoonful of Xiangchou soy sauce.
13. Pour in the water starch and stir-fry a few times again.
14. Add chopped green onion and stir-fry evenly.
15.The fresh seafood and mushroom stewed tofu is ready to serve.
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