Name: Yuejian Red Eggplant Tofu Stew
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Ground pork; 2 pcs tomato; 5 small flowers Dried shiitake mushrooms; 1/2 piece onion; 2 pieces Shallots; 2 pieces celery; 1 box Egg tofu; 1 piece egg; 50cc Rice wine; 50cc Kelp soy sauce; Some sesame oil; Some Salt and pepper

Yuejian Red Eggplant Tofu Stew

by TATUNG, Taiwan

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

I bought a bag of red tomatoes at the market. The tomato dishes I usually make are stewed ribs, tomato scrambled eggs, or tomato tofu soup. I want to change it today!
In addition to making dumplings and making steamed dumplings, we also cooked dumplings in tomato soup, and then this is the stew that I am super satisfied with...
The diced tomatoes are mixed with ground meat, shiitake mushrooms, onions, eggs and other ingredients. Eggs and tofu are added to increase the texture and aroma and then seasoning. The stewed soup is super delicious... It is a good meal for children!"

Yuejian Red Eggplant Tofu Stew

1. Finely chop tomatoes, onions, celery, shallots, and shiitake mushrooms and set aside

2. Also mix well with ground pork and egg tofu

3. Then put Figure 1 and Figure 2 together, and add sauce to taste.

4. Fully mix the sauce and all the ingredients evenly

5. Put the mixed ground meat slightly flat and neatly into the rice cooker, add about 150cc of water to the outer pot and start to simmer until the power jumps.

6. After the power jumps up, keep it warm for about 10-15 minutes, then take it out and buckle it upside down on the plate. Place a hard-boiled egg and egg yolk to embellish more beautiful, tomato-scented tofu stew on the table!