Su Xin Jujing: Tofu or Tofu Taro is No Longer

Name: Su Xin Jujing: Tofu or Tofu Taro is No Longer
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: a little celery; 50g Areca; 80g White jade mushroom; 150g Old tofu; 3g salt; 2g Soy sauce; 2g pepper

by Su Xin Ju Jing

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

The delicious betel nut taro of Lao Cheng Lao Tofu is willing to turn into milk soup. Even the noble white jade mushrooms are willing to serve as a foil. There are always some ingredients in order to complete a delicious meal, self-sacrifice and enrich others. Behind the shining spotlight, there are too many silent dedication supporting roles. How can cooking be so human? ---Zhuang Qingshan Suxin Jujing

Ingredients

Su Xin Jujing: Tofu or Tofu Taro is No Longer

1. Chop the steamed betel nut taro

2. Put it in the pot and stir fry

3. Add appropriate amount of water

4. Press the taro into a puree and boil

5. Put in white jade mushrooms

6. Simmer on the lid

7. Sliced old tofu

8. Put it in a simmering pot

9. With salt

10. pepper

11. soy sauce

12. Simmer until the juice is collected

13. Sprinkle in the chopped celery at the end

14. Sprinkle in the chopped celery at the end

15. Finished plate

16. Finished plate

Tips:
1. The old tofu is soaked in salt and water in advance to taste
2. White jade mushrooms should be blanched in advance to remove peculiar smells
3. It is more appropriate to choose a soup plate for this dish---Suxinju Jingzhuang Qingshan