Nutritious Breakfast-tofu Brain

Name: Nutritious Breakfast-tofu Brain
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 boxes Soft tofu; 3 pcs Meat jujube; Some Boletus; Several Cockroach; 6 pcs Dried scallops; 1 Cooked corn; Several Dried shrimp; Several parsley; Some Seafood soy sauce; Some Chili oil

by Xiao Xiao Cocklebur

5.0 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

2

Tofu nao is tofu flower, also known as old tofu or tofu, which is a high-nutrient food made from soybean protein. Mainly divided into two ways to eat sweet and salty. Generally speaking, sweets are mainly distributed in southern China, Hong Kong and Taiwan, while savoury foods are in northern China.
Today’s tofu nao is an improved version. After adding wild mushrooms, corn kernels and scallops, it not only increases the fresh flavor, but also adds a lot of nutrients. "

Nutritious Breakfast-tofu Brain

1. Prepare materials:
Ingredients: 2 boxes of soft tofu (or lactone tofu).
Ingredients: 3 meat jujubes, 2 shiitake mushrooms, a few porcini mushrooms, a few chicken fir mushrooms, 6 scallops, 1 cooked corn, a few dried shrimps, and some coriander.
Seasoning: seafood soy sauce, chili oil.

2. The fungus and wild mountain fungus are soaked, and the scallops are washed. It should be noted that because the wild mountain fungus contains mud and sand, after cleaning the wild mountain fungus, you need to add salt to soak it, so that it will be clean, otherwise the taste will be bad. Don't pour out the water, use it later.

3. Take the tofu out of the box and put it in a steamer to steam for 15 minutes.

4. Mince ginger and garlic, mince jujube, fungus, and wild mushrooms, and tear scallops into silk.

5. Put oil in the pot, add chopped green onion and garlic until fragrant, then add minced jujube, scallops, minced wild mushrooms, minced fungus, and corn kernels.

6. Put oil in the pot, add chopped green onion and garlic until fragrant, then add minced jujube, scallops, minced wild mushrooms, minced fungus, and corn kernels.

7. Pour the water that has been soaked with wild mushrooms into the pot, because the salt has been added before, so there is no need to add salt to this dish.