Loofah Stewed Tofu
1.
Prepare all the ingredients.
2.
Peel the loofah and cut it into hob pieces, divide the tofu into even-sized pieces, chop the shallots and garlic, and prepare the dried chilies (the chilies don’t need to be put, I mainly want to match the color to the dishes).
3.
Put hot water in the casserole in advance to melt the thick soup, and use it to stew the soup later. (It would be better and more nutritious if you use broth, but if you don’t have it at home, I will save trouble)
4.
Fill the hot pan with oil, add the onion, garlic and red pepper to fragrant when it is half-hot, pour the loofah and stir fry together until the color changes, add tofu and black fungus, don't stir fry with a spatula at this time, add just melted Bring to a boil the good thick soup.
5.
After boiling, add appropriate amount of salt and water starch to thicken it, and simmer for half a minute to turn off the heat.
Tips:
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