Tofu-cooked mushrooms

The new tofu is accompanied by many families making recipes, people living in urban areas who used to buy them at traditional markets, and now supermarkets are all over the place, full of soybeans. Some of the tofu is done by themselves, some of them are purchased outside, especially by those who work during the day, and there is no time to make tofu. The oil tofu that you buy outside, or the tofu that you sometimes make at home, which is more or less greasy in the fridge, can be processed for five or six minutes in the course of cooking. Here's a private recipe for the tofu mushrooms。

Recipe Recommendations

oil tofu appropriate amount
eggplant appropriate amount
Mushroom spinosa appropriate amount
carrots appropriate amount
onion appropriate amount
Jiang appropriate amount
garlic appropriate amount
chili appropriate amount
edible oil appropriate amount
soy sauce appropriate amount
oyster sauce appropriate amount
Stock or water appropriate amount

slightly spicy
burn
ten minutes
simple

Steps for Tofu-cooked mushrooms

Almond mushrooms: Cut into pieces. Carrot: Cut in thin. Onion: Slash. Garlic, ginger, chili: Cracked。

Cheese: Cut in blocks, water in containers (in bowls) and immersion of the eggplant。

Cheese dry back up。

Tofu

Prepare containers with water, ice。

煮鍋水沸騰之後,放入Tofu焯水，去除油腥味,沸騰後撈出。

Tofu撈出之後,放入加水,冰塊的容器裏（碗裏）冷卻。

冷卻之後,Tofu瀝乾。

Cut to eight。

Put it in the container (in the bowl) for backup。

Pick up the kettle。

Garlic, ginger, chili in, a little smell of fire。

加入Tofu稍煎炒。

Join the carrot for a little bit。

Join the eggplant a little bit。

Water or soup, oil and soy sauce。

Put on a pan and boil it with a little fire。

I'm sorry, I don't have any pictures of them。

It's boiled to the taste of the soup, and when it's cooked, it opens up and puts it on the onion。

Just a little bit。

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