Steamed tofu, cucumber, tofu, cucumber (for better stuffing, choose thicker cucumbers), carrots, mushrooms, and water chestnuts.

Seasonings: salt, pepper, sesame oil.

Method: 1. Wash the cucumber, cut into large sections, and hollow out the middle part.

2. Wash the water chestnuts, carrots and shiitake mushrooms and mince them; take a small piece of tofu and mash it into a puree, add water chestnuts, carrots, minced shiitake mushrooms, salt, pepper and sesame oil and mix well to make a filling.

3. Stuff the stuffing into the dug cucumber cup, press it gently with your hands, put it in a steamer, and steam over medium heat until the tofu is mature.

Cut the cucumbers and blanch them before stuffing them, so they are less likely to turn yellow when steamed.

This side dish uses one cucumber, and only a small slice of tofu is enough. If you make too much, it will not fit in and is not good for health.