original Recipe
FredericPollich
1) First cut the tofu into small 2 cm square pieces and soak in light salt water for 10 minutes (to prevent it from being shredded for a while)<br /><br /> 2) Soak the fungus and shred it, shred the carrot, shred the chives, and chop the garlic<br /><br /> 3) 2 tablespoons sugar 1 tablespoon vinegar 2 tablespoons tomato sauce 2 tablespoons water 1 tablespoon soy sauce mix into juice for later use<br /><br /> 4) Remove the tofu from the salt water and drain the water, heat the pan to cool the oil, add minced garlic and saute until fragrant, add carrot and fungus, stir fry. When you hear the sound of fungus, add the tofu and stir fry until golden brown, add the mixed juice. Gulp on low heat, add a spoonful of salt, turn off the heat when the soup is thick, remove the pan and plate and sprinkle with chives.
