Assorted Tofu
1.
Cut the material into dices or small pieces;
2.
Prepare a bowl of juice, put 1/3 bowl of water in the bowl, 1/3 teaspoon salt, 1/3 teaspoon pepper, 1/4 teaspoon sugar, 1/2 teaspoon chicken essence, and stir well;
3.
Change the tofu into small cubes, put it in a pot poured with boiling water, add 1.5 teaspoons of salt, and cook for about 5-7 minutes on high heat to let the tofu have a bit of bottom flavor and get rid of beany;
4.
After picking up the tofu, bring the water to a boil, add the mushrooms, fungus, cowpea and corn to blanch the water, pick up the filtered water after blanching;
5.
Put the pot on the stove and turn on medium-high heat. After the pot is hot, add some vegetable oil, pour the carrots and stir well;
6.
Pour in the blanched ingredients, turn for a while, then pour in a bowl of juice and bring to a boil;
7.
Pour in tofu, sprinkle 1 teaspoon of sesame oil, stir gently to get out of the pan.
Tips:
1. Blanching the tofu with salt water can slightly increase the toughness of the tofu and give the tofu a bit of bottom taste;
Second, the ingredients are the same, blanching them with salt water can remove the muddy flavor and make them have a bit of bottom flavor;
3. Sprinkle some sesame oil when it comes out of the pot to make the vegetables more fragrant and brighten the juice.
