Japanese Tofu Pot

Name: Japanese Tofu Pot
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 packs Japanese tofu; 200g Enoki mushroom; Some carrot strips; Some Minced garlic; 1 spoon Soy sauce; 1/2 a spoon starch; Some salt

by dancesblue

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Japanese tofu is also known as jade tofu, egg tofu, smooth and tender, delicious and fragrant. Adding enoki mushrooms and carrot shreds to cook together has an excellent taste, full color and fragrance, without too much seasoning, delicious and nutritious, pregnant women and babies Also suitable for eating. "

Ingredients

3 packs Japanese Tofu
200g Enoki Mushroom
Some Carrot Strips
Some Minced Garlic
1 spoon Soy Sauce
1/2 a spoon Starch
Some Salt

Japanese Tofu Pot

1. Prepare the materials.

2. The Japanese tofu is cut in the middle, poured out and cut into two-centimeter-wide pieces.

3. Add oil in a hot pan, add some minced garlic and saute, pour in Japanese tofu, sprinkle some salt, fry until slightly golden, set aside.

4. Pour in shredded carrots and sauté for a minute.

5. Cut off the roots of Flammulina velutipes, wash and loosen them, put them in a casserole and spread them out to a little water.

6. Add shredded carrots to the casserole and spread them flat on top of the enoki mushrooms. Finally, put in Japanese tofu, cover the pot, turn on the medium heat, and turn to the low heat for a few minutes.