The weather is sultry and you feel unwell, so you can eat something appetizing and light.
This dish is paired with just the right advantage. Dried bamboo shoots give off salty and delicious flavor, bean aroma of tofu, and sour taste of tomato. While loofah absorbs a lot of soup, the taste is very layered. This is a good home cooked summer dish.
Luffa tomato tofu soup
By WyattKuhic
Recipe Recommendations
- loofah 一支(约250 grams)
- tomato a
- plate of tofu halves
- dried bamboo shoots second branch
- sour and salty
- burn
- ten minutes
- simple
Steps for Luffa tomato tofu soup
1
Physical objects of main materials
2
Tear off dried bamboo shoots, wash, and dice; brush the loofah, peel, and cut with a hob; wash and cut tomatoes.
3
Heat the pan, add oil, and stir-fry the dried bamboo shoots.
4
Add the tomato pieces and stir fry a few times.
5
Stir in loofah and stir-fry well, add half a rice bowl of hot water, and add in diced tofu. Upper cover.
6
Bring to the heat, turn to low, and cook for 3 minutes. Open the lid and serve.Luffa tomato tofu soup Make Tips
Notes:1. No need to put salt, the dried bamboo shoots are salty enough. 2. When cooking, use low heat, and the water will not be drained. 3. If there are no dried bamboo shoots, you can use vacuum-packed mustard.