Tofu Stewed with Garland Chrysanthemum and Clams

Name: Tofu Stewed with Garland Chrysanthemum and Clams
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Marinated tofu; 16 Clam; 1 piece Chrysanthemum; 1/2 teaspoon salt; 1 stage shallot; 1 piece ginger; Some water; Some Cooking oil

by Corduroy

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The chrysanthemum chrysanthemum in autumn is very fresh, especially from the small farmhouse, the taste is even more impressive. Chrysanthemum chrysanthemum and tofu are a perfect match. One is fresh, one is tender, one is green, and one is white. Both taste and taste are golden partners. If you add fresh clams, the favorite natural condiment of seaside people, it can be said to be the icing on the cake, adding freshness to freshness. Although this dish is seasoned with salt only, it looks light, but it is actually very delicious. The fresh brine tofu absorbs the freshness, tenderness, fragrance and aftertaste of Chrysanthemum chrysanthemum and clams. Drinking a sip of soup with seafood, fresh vegetables and bean fragrance, the rustic and whirling is the low-key luxury of the taste.

Ingredients

1 piece Marinated Tofu
16 Clam
1 piece Chrysanthemum
1/2 teaspoon Salt
1 stage Shallot
1 piece Ginger
Some Water
Some Cooking Oil

Tofu Stewed with Garland Chrysanthemum and Clams

1. Cut the tofu into cubes, add a little bit of salt to the warm water and cook until it rises, remove it and let it cool for later use

Tofu Stewed with Garland Chrysanthemum and Clams recipe

2. Put cooking oil in another pot, sauté the scallions and ginger, drain the tofu and add to the pot, add clams at the same time, add hot water to the ingredients

3. Then bring to a boil over high heat, with most of the clams open, season with salt, add the chopped chrysanthemum chrysanthemum, turn off the heat after changing the color