400g of bean curd, 50g of canned mushroom150g, 5g of potherb mustard, 0g of bean paste10g, 5g of sesame oil10g, 5g of soy sauce, 3g of refined salt, 2g of monosodium glutamate, 5g of Jiang Mo, 5g of water starch15g, and 5000 of vegetable oil.

operate

1. Tofu is cut into 1.5 cm square cubes, mushrooms are cut into peas, and wild vegetables are cut into fine powder.

2. Put the wok on fire, add vegetable oil, heat to 80%, add tofu, cook until the surface is golden yellow, remove and drain.

3. Leave a little base oil in the pot and stir-fry it in the snow for a few times to take it out.

4. Put oil 10g in the original pot, add bean paste and stir-fry until fragrant, add Jiang Mo, tofu, mushrooms, soy sauce, salt and fresh soup (or water), bring to a boil, simmer for 5 minutes with low fire, cook with high fire until the soup is about13, and add monosodium glutamate and water starch to thicken.

efficacy

Suitable for diabetic hypoglycemia.