Japanese tofu
By VicentaLakin
Japanese tofu, also known as Oki tofu, egg tofu, smooth and fresh, fragrances, gold-cracking mushrooms, carrots, delicious taste, fragrance, no need for too many spices, delicious, more nutritious, and suitable for pregnant women and babies。
Recipe Recommendations
- Japanese tofu 3 packs
- Flammulina velutipes 200 grams
- shredded carrots appropriate amount
- minced garlic appropriate amount
- soy sauce a spoonful
- starch half a spoonful
- salt appropriate amount
Steps for Japanese tofu
1
Prepare the material。
2
Japanese tofu cut open from the middle and fell out into two centimetres wide。
3
Under the hot pot, a little garlic paste, a little Japanese tofu, a little salt, a little tweezer, a little spare。
4
Put some salt on the carrots for a minute。
5
The golden needle mushrooms cut off their roots, washed out, laid down in the casserole, to a little water。
6
Carrots are added to the casserole, laid on golden needle mushrooms, then placed in Japanese tofu, covered in tofu, opened in flames and turned into little flames for a few minutes。
7
Half a spoon of starch, a spoon of soy sauce, a little salt, a little water, a little juice。
8
When it's open, it's covered in sauce, and it's ready to come out。
9
Here we go。