Tofu, cucumber (choose thicker cucumber for better stuffing), carrot, mushroom and water chestnut.

Seasoning:

Salt, pepper and sesame oil.

Exercise:

1, cucumber washed, cut into large sections, hollowed out in the middle.

2. Wash water chestnuts, carrots and mushrooms and cut them into powder; Mash a small piece of tofu, add water chestnut, carrot, mushroom powder, salt, pepper and sesame oil and mix well to make a filling.

3. Brew the stuffing into the dug cucumber cup, gently press it by hand, put it in a steamer, and steam it over medium heat until the tofu is cooked.

After the cucumber is cut, it is scalded before the stuffing, and it is not easy to turn yellow when steaming.

This dish uses a cucumber, and only a small piece of tofu is enough. If you cook too much, you won't get used to it and it's not good for your health.