1. Put the fungus in a bowl, add water and soak until foaming.
2. Take a large bowl, pour water, add salt, and mix well.
3. Cut the tofu into pieces and soak in salt water for 10 minutes.
4. Wash the ginger and slice it; wash and chop the green onions; wash the wolfberry with water. Put them together on a plate for later use.
5. The soaked black fungus was washed with water, and the big one was torn into two.
6. Pour an appropriate amount of water into the pot, add sunflower oil, add ginger slices, and bring to a boil.
7. While boiling water, you can treat loofah. Peel the loofah, wash, and cut into pieces with a hob. Put it in a bowl.
8. Pour black fungus, loofah and tofu into the pot and cook for 3 minutes.
9. Put the wolfberry in the pot and mix well.
10. Season with salt and mix well.
11. Finally, sprinkle the chopped green onion and mix well to serve.
12. Bowl.
Tips:1. Soak the tofu in light salt water for 10 minutes to remove the beany flavor and make the tofu not fragile.
2. Don't peel the loofah prematurely, otherwise it will be easily oxidized and blackened and affect the appearance. Peel and cut into pieces before serving.
