Ingredients (2 persons): beef shoulder slices 200g～250g, onion1/2, board tofu 80g, half package of Hongxi mushroom, shredded konjac 200g, chaiyu stock 240ml (it can be replaced by other stock, but if the stock itself is salty, the amount of soy sauce should be reduced).

Seasoning:

4 tablespoons of black dragon Japanese soy sauce, 3 tablespoons of fermented glutinous rice, erythritol or other sugars 1 tsp (other sugars can be substituted).

Practice:

1. Tofu is cut to a thickness of1~ 2cm, onion is shredded, ginger is ground into mud, Hongxi mushroom is washed, drained and torn, and konjac is washed and drained for later use.

2. Pour all the seasonings into a small bowl and mix well.

3. Heat an oil pan, add ginger paste and stir-fry until fragrant, add shredded konjac and stir-fry for 2-3 minutes, add plate tofu, shredded onion, Hongxi mushroom and beef slices, pour soup stock and seasoning, cover the lid and stew for 5-6 minutes.

4. Open the lid, turn the tofu over and cook it for 1 min, pick up the shredded konjac and spread it on the lower layer of the plate, add tofu, Hongxi mushroom, beef, cauliflower and boiled eggs, and finish!

Kunbu Chai Fish Soup

Materials: 5g kelp, 5g firewood fish and 500ml water.

way of doing things

1 .5 g of kelp is soaked in 500ml of water for about 30 minutes to 1 hour.

2. After the kelp is soaked, put the pot on the gas stove, turn the fire to boil for 5-6 minutes, take out the kelp, turn off the fire, pour in 5g of wood fillets, and turn the fire to continue cooking for 3-4 minutes.

3. Pick up the scum on the surface of the stock, turn off the fire, prepare an empty bowl to filter the firewood, and the stock is finished!