300 grams of tofu, 50 grams of oily tofu and 300 grams of spicy cabbage.

Korean chili sauce 1 tablespoon soy sauce 1 tablespoon Flammulina velutipes 50g.

Lentinus edodes 1 root green onion and half root ginger 1 piece.

1 spoon = 1 spoon =15ml

1 spoon = 1 teaspoon = 5ml

[hint]

1. Spicy cabbage is the key to this soup. Choose spicy cabbage that has been marinated for a long time, and the taste is stronger.

2. Hot sauce and hot cabbage are salty, so there is no need to add salt.

[practice]

1. Remove the root of Flammulina velutipes, remove the pedicle of Lentinus edodes, wash and cut out the cross pattern.

2. Cut the tofu into pieces, cut the onion into sections, and mince the ginger.

3. Boil the tofu in boiling water and drain it.

4. Heat the oil in the pan, and pour in the onion and Jiang Mo.

5. Pour in spicy cabbage and stir-fry over high heat.

6. Pour boiling water into the pot and bring to a boil.

7. Pour in soy sauce and Korean Chili sauce and stir well.

8. Pour the soup in the wok into the casserole, pour in the oil tofu and Flammulina velutipes and cook for 3 minutes.

9. Slice the tofu neatly, add the mushrooms and simmer for 5 minutes.

10. Let's eat!

Tofu, as one of the most common ingredients, has the effects of high protein, low fat, lowering blood pressure, blood lipid and cholesterol. Suitable for all ages, it is a good food to prolong life. Tofu is very inclusive and delicious. People often use it to make Mapo tofu, home-made tofu, stewed tofu with shallots, stewed tofu with minced meat and so on. Everything you make can be said to be truly beautiful.