a block of tofu

3 Auricularia auricula

carrot

Proper amount of sugar, salt, vinegar and starch.

3 cloves of garlic

Appropriate amount of chive tomato sauce

Recipe practice:

1. First cut the tofu into 2cm square pieces and soak it in light salt water10min. (to prevent frying later)

2. Soak auricularia in Kamikiri shreds, shred carrots, chop shallots, and chop garlic.

3.2 tablespoons of sugar 1 spoon of vinegar, 2 tablespoons of tomato sauce and 2 tablespoons of water 1 spoon of soy sauce are beaten into juice for later use.

4. Drain the tofu from the salt water, cool it with oil in a hot pot, add minced garlic and stir-fry, add carrots and fungus and stir-fry until the fungus explodes. Stir-fry the tofu until it is golden brown, add the prepared juice to low heat, add a spoonful of salt, turn off the heat after the soup is thick, and sprinkle with onion.