The practice of stewed bean curd bamboo:

Main ingredient: 200g of bean curd bamboo, 50g of hydrated fungus, 50g of carrots

Accessories: moderate amount of oil, salt, chopped green onion, chicken broth, soup, sesame oil, sesame seeds.

1, putrefied bamboo soaked in warm water, soaked until there is no hard core. Depending on the condition of the purchased bean curd, the time to hold yourself, about 1.5 hours or so.

2, ready to rot bamboo fungus carrots.

3, put the bamboo soaked in cold water for more than two hours and cut into segments spare.

4, carrots cut into slices, fungus torn into small pieces.

5, add the right amount of oil in the pot, burst the chopped onion.

6, into the soaked bamboo stir fry.

7, and then into the fungus and carrot slices together to stir-fry evenly.

8, add broth, boil and simmer for 5 minutes.

9, add salt and chicken seasoning, and then use the high fire juice, thickened with wet starch.

10, sprinkle sesame seeds, drizzle sesame oil. Stir evenly can be.