Accessories: mushrooms (fresh) 25g winter bamboo shoots 25g rape 25g.

Seasoning: green onion 5g soy sauce 30g salt 1g sugar 10g monosodium glutamate 2g lard (refined) 50g sesame oil 10g starch (pea) 5g each.

The practice of burning tofu with mushrooms;

1. Cut the tofu into pieces, take it out in a boiling water pot, drain the water, remove the stems of the mushrooms with clear water, and wash them with clear water. The largest is two.

2. Put the wok on fire, add cooked lard to heat it, add onion slices (sliced green onions) and mushrooms to stir fry, add bamboo shoots, pour clear soup to boil, add tofu, soy sauce, refined salt, white sugar and cooked rapeseed (boiled water) to taste, add monosodium glutamate, and add 10g wet starch (5g starch with water).

For more information about mushroom-roasted tofu, please check Mint.com Food Bank/Restaurant/Xianggu-roasted tofu.