Warm Tofu with Cucumber

Name: Warm Tofu with Cucumber
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Tofu shreds; Some Cucumber; Some Shallots; Some salt; Some Sugar; Some pepper; Some Soy sauce; Some Cooking oil

by Liaonan Crab

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Working mothers know that it’s not easy for their children to eat more in the morning because they don’t have much time in the morning, they want nutrition but also want to be fast. Mi Ma still does her best to get some dishes. Father Mi eats more traditionally. If it's milk and bread, he always feels that he can't eat it. It's not as good as steamed vegetable soup. Mi Ma often works with two burners and an induction cooker at the same time, but it is also very fast, and it can be done in half an hour at most.
The cold side dishes are quicker and more refreshing, and the porridge and buns are more beautiful. "

Ingredients

Some Tofu Shreds
Some Cucumber
Some Shallots
Some Salt
Some Sugar
Some Pepper
Some Soy Sauce
Some Cooking Oil

Warm Tofu with Cucumber

1. Material drawing.

2. Grate cucumber and shred bean curd.

3. Boil the water in an induction cooker in advance, and add a little bit to blanch the shredded tofu.

4. Drain the water after it is out of the pan, don't over cool.

5. Put the shredded cucumber and tofu into a bowl, add light soy sauce, a little sugar, salt and a little pepper.

6. In another pot, pour the oil and heat it up.

7. Pour the hot oil on the shredded tofu and mix evenly.

Tips:
I often hear my friends say that children don’t eat pepper or certain seasonings, but it’s not that children don’t eat them. It may be that you put too much, and you can properly reduce the spice for the children’s meals. , Just play the role of seasoning to increase fragrance and freshness, sometimes a little is really a little, don't put too much.