Simmering soup dishes, cooking porridge these many are delicious. I like to eat hot pot in the case of casserole, no need to frying pot, taste extra fragrant, heat insulation and heat preservation. The key to good food is what flavor of soup you like to eat? You if you do it yourself, must pay attention to safety, casserole in addition to not frying the pot, also do not just cook the ingredients to put the pot to a cold area, the casserole will be like a glass blowing up, the inside of the tea broth splash out will be scalding the skin. Taste the tofu casserole, it is very easy to identify and other pots eat different flavor casserole tofu recipe specialties and role. Casserole tofu recipe: South tofu cut into long lattice, soaked in boiling water, to remove its soy flavor; shrimp skin with material soaked in wine up; flat tip bamboo shoots boiled open to remove the root, break into strips, cut into segments.

Mouth mushroom sliced into slices; small bok choy with cooking oil slipped into the funnel; frying pan longitudinal fire, pour into the cooking oil, hot, down into the sea port rice, lentil bamboo shoots, mouth mushroom stir fry; pour into the white broth, add rice wine, white pepper, salt, chicken essence, with a high fire boil; until the soup is milky white, water tofu fished out of the pot to cook a little bit, scooped into the casserole, covered with the lid to move to the hot iron, or stew on a low flame 15min; and then put the small green vegetables down, adjust the texture, see open fall into a small amount of lard, cover the lid; the original casserole hot pads good dish on the dish is completed. Water tofu cut into pieces, size according to their own preferences, cut and put into the casserole. After soaking the dried mushrooms in polyurethane foam soft, cleaned and cut into dices reserved.

Prepare the garlic and scallions in advance, and chop the garlic and scallions into pieces. In the pot into the appropriate oil, oil burning put in the garlic, mushroom diced gradually stir fry the flavor. After that, add a spoonful of seafood soy sauce and cook for a while. Pour the cooked mixture into a casserole dish, add the right amount of cold water, put in a little salt, cover and cook for 15 minutes. Prepare food in advance: the main ingredients: a box of northern tofu, flat mushrooms, black fungus, hairy asparagus, sausage, crab stick; Accessories: soy sauce soy sauce, vinegar, tapioca starch, black pepper, ginger, scallions, monosodium glutamate (MSG); production process: flat mushrooms, black fungus, hairy asparagus, sausage, crab stick cut into julienne reserved; scallions cut into julienne, ginger foam; water tofu cut into cubes; another pot to put the water or bone broth, put in the water tofu, a little boiled.

Put in soy sauce soy sauce, salt, monosodium glutamate, a little sugar, seasoning tone. Pour in the cut black fungus, flat mushrooms, black fungus, hairy bamboo shoots, sausage, crab stick, Beijing onion, ginger froth and cook for 2min. add water starch thickening, mix. Beat eggs, pour in, put appropriate vinegar and black pepper, stir, remove from heat. Put shangrai, sesame oil. Vinegar and pepper tofu, colorful, fragrant, salty, sour and spicy taste colorful, a bowl of tofu in the morning, a bowl of vinegar and pepper water tofu at night, the old sea to eat a year, are not greasy!