Tofu on the winter melon

This winter melon is soy-cooked, and dieters eat a pot without pressure. Sea belts are rich in mineral elements such as iodine, low calorie, high proteins, and blood-relief resins that are resistant to oxidation and detoxification, which are good for humans. Not tofu, but calcium doesn't grow meat, eats enough and tastes so good. So people who lose weight love these foods, and I'll cook them in the ground, and there'll be no pressure

Recipe Recommendations

winter melon a
salted kelp three pieces
tofu a
green onion a little
edible oil appropriate amount
qingshui half pot
chicken essence half a spoonful
salt half a spoonful
soy sauce a spoonful
oyster sauce a spoonful
sesame oil few drops

original
stewed
an hour
simple

Steps for Tofu on the winter melon

Wash the salted sea belt for two to three hours and remove the salt and glue。

Cut the immersed sea belt into small pieces。

I'll cut them all into pieces。

It's hot with a proper amount of oil, and it's fragrance。

Add half a pot of water。

Down into the sea。

Down to the melon。

Join the chicken。

Add platinum and soy sauce。

Keep cooking for 20 minutes。

At this point, the tofu block continues to heat for 10 minutes。

Add salt to the fire。

Just put a few drops of perfume on the fire。

You can eat with a pan。