tofu

Aromatic mushrooms

Garlic stalk

Onions and garlic

Salt, monosodium glutamate (optional), sugar, soy sauce and oyster sauce.

starch

Practice of mushroom and bean curd pot

Cut tofu into 1 cm thick slices, fry in oil until both sides are golden, and take out for later use.

Cut off the garlic seedlings and chop the garlic. Cut the mushrooms into pieces.

Salt, monosodium glutamate, sugar, soy sauce, oyster sauce, minced garlic, starch and water are evenly mixed to form seasoning juice (more water can be used, so there will be more soup, so that the casserole will not be burnt easily because it is too dry).

Put a little oil in the wok, stir fry the fried tofu and mushrooms in the wok, then pour the sauce in step 3 and stir fry until the tofu and mushrooms are completely covered with the sauce.

Stir fry the garlic sprouts a few times, pour all the ingredients into the casserole and stew for three to five minutes.