Zucchini with Yuba and Fungus
1.
Wash the zucchini, wash and cut the green onions.
2.
Tear the fungus into small flowers, cut the yuba soaked in advance with an oblique knife, and blanch them.
3.
Cut the zucchini into strips and blanch them. When blanching water, add 1.5 grams of salt to the pot.
4.
Add the remaining salt and chicken essence to the blanched vegetables and mix well.
5.
From the pot, add oil, pepper and chili until fragrant.
6.
Remove the pepper and chili, turn off the heat and add the diced shallots and stir in the chives.
7.
Pour the sauteed green onions on top of the vegetables.
8.
Served dishes.
Tips:
The yuba must be soaked thoroughly, and the zucchini should be tender.