material

200g of frozen bean curd (or north bean curd), 50g of kelp knot, 50g of mushroom, and 2 slices of ginger.

working methods

1. Squeeze the frozen tofu, wash the kelp knots, and wash the mushrooms and tear them into small pieces.

2. After the oil in the pot is heated, add the frozen tofu and fry for a while.

3. Stir-fry until the surface of tofu turns yellow, then pour in water, kelp knots and ginger slices.

4. After the water boils, turn to low heat and cook for 30 minutes. When it is half-cooked, pour the mushrooms together and cook.

5. Sprinkle salt before cooking.