Fragrant tofu bowl

When you put the ingredients into the pan and stir-fry them, the aroma will overflow, and then you will keep cooking in the casserole, making the whole house fragrant. All the bad moods dissipated. Perhaps this is the charm of cooking.

Recipe Recommendations

tender tofu one
carrots half a
cucumber half a
onion half a
mushrooms six flowers of
ginger 1 small piece
salt appropriate amount
chicken powder 1 teaspoon
peanut oil 1 tablespoon

light
braised
ten minutes
simple

Steps for Fragrant tofu bowl

Cut cucumber and carrot into equal size diced.

Cut mushrooms and onions into cubes of the same size, and chop ginger into foam.

Cut the tofu into dice.

Put the tofu into a boiling water pot and simmer for 2 minutes to remove the peculiar smell.

Remove the pan, put the oil in, and stir-fry the ginger foam until fragrant.

Add various dic-shaped ingredients, add appropriate amount of salt and stir-fry until fragrant.

Add the clear soup until it is flush with the diced vegetables.

Pour in the casserole and bring to a boil over high heat.

Cover and simmer over low heat for 3 minutes (too long may discolor the cucumber).

Remove the lid and cook until the ingredients are cooked, add chicken powder to taste.