Tofu and Mushroom Pot

Name: Tofu and Mushroom Pot
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g North Tofu; 50g Enoki mushroom; 50g Crab Mushroom; 3 cloves garlic; 2s Chives; 2 pcs Millet pepper; Some salt; 1/2 tablespoon Maggi Umami Juice; 1 spoon Cooking Wine

by Sago Fiona

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

I visited the vegetable market today and bought tofu and various mushrooms. The price of the dishes is too expensive. A broccoli is ten yuan. Let's eat more tofu and fungus. It is nutritious and the price is right. When the temperature is relatively low, it is especially suitable for cooking pot, and it is served warm. Tofu is stewed with various mushrooms, which is delicious and nutritious. And has a certain calcium supplement effect.
In fact, it is particularly suitable for children to eat. If it is for children, it is not necessary to put spicy food, as it may stimulate the children's stomach.
If you are tired of fried tofu or stewed tofu soup, you can try this approach. You are guaranteed to like it.

Ingredients

300g North Tofu
50g Enoki Mushroom
50g Crab Mushroom
3 cloves Garlic
2s Chives
2 pcs Millet Pepper
Some Salt
1/2 tablespoon Maggi Umami Juice
1 spoon Cooking Wine

Tofu and Mushroom Pot

1. Cut the tofu into thick slices, remove the roots of the mushrooms, wash and break loose, slice the garlic, dice the millet pepper, and cut the chives into sections. (Don't dare to eat too spicy, you can replace the millet pepper with dried pepper or leave it alone. Mushrooms can be chosen according to your preference. Enoki mushroom and crab flavor mushroom are not necessarily used.)

2. Add cold water, salt, cooking wine to the pot, boil the tofu, and cook thoroughly. Take out the cold water. This can make the tofu more tenacious and not easy to break.

3. In a wok, a proper amount of oil, saute the garlic slices, chili peppers, add hot water, add tofu. Simmer for about 10 minutes. (The amount of water is subject to no tofu)

4. When the tofu is almost simmered, add the mushrooms and continue to simmer for 10 minutes.

5. At this time, you can pour it into a hot stone pot, make it boil, sprinkle in the shallots, and adjust the appropriate amount of salt and Meiji umami sauce or light soy sauce according to the taste. You can turn off the fire.