Main ingredients: 250g soft tofu, one and a half carrots and two green onions.

Supplementary materials: one spoonful of bean paste, 2 small red peppers, appropriate amount of onion and garlic.

The process of making carrot stewed tofu

1. First cut the water tofu into a small square piece with a circumference of one to two centimeters, and blanch it in boiling water. Or add cold water to a pot and boil for one minute, then take it out.

2. Cut the carrots into smaller dices. Chop the small peppers, chop the onions and garlic and set aside.

3.

Put some oil in a spicy dry pot and bring to a boil. Add onions, garlic and chili peppers to sauté until fragrant. Pour in diced radish, then add a small spoonful of soy sauce and a spoonful of Pixian bean paste. Stir-fry the sauce twice until the diced radish is cooked. Add an appropriate amount of water (because it is stewing tofu, you can add a little more water) and a spoonful of salt. Pour in the watered tofu and simmer for five to eight minutes.

4. Chop the green onions and set aside. Take the tofu soup out of the pot and put it on the plate, sprinkle with chopped green chives, and eat the tofu mixed with the soup. It tastes very good.

Tips

I didn’t blanch or boil the tofu before. After making it, I always felt that the raw bean flavor remained and the taste was a bit hard. This time it is much easier to cook after boiling it in cold water for a while. The taste is tender and smooth, and it looks shaky.

How to make tofu stew

Ingredients: 2 boxes of eggs and tofu, 2/4 boxes of cabbage, appropriate amount of mushrooms, 1 cauliflower, 1 carrot, a small amount of fresh shrimp, appropriate amount of bone broth, appropriate amount of oyster mushrooms Vegetarian oyster sauce 2-3 teaspoons salt appropriate amount of black vinegar appropriate amount of oil

Method

1 First cut the potatoes into small pieces and steam them in an electric pot (use potatoes instead of mung bean starch) .

2 Wash the cauliflower, fungi and carrots and set aside.

Wash 3 cabbage and set aside.

4 Wash the fresh shrimps and set aside (I can add some wine to remove the fishy smell when washing the shrimps).

5 Slice the egg tofu and fry it in a pot until golden brown on both sides (I can add a little more oil).

6 Eggs and tofu must be fried on both sides until orange.

7 Fry until orange-yellow, remove from the pan and set aside.

8Put cauliflower into the pot and stir-fry until fragrant.

9 Stir-fry for about 3 minutes and add carrots one by one.

10 and all fungi.

11 Stir all the food in the pot.

12 Add large bone broth (because the stainless steel pot is not big enough, so I transferred it to another large pot) and wait for it to boil again.

13 After rolling, add fresh shrimps and potatoes to thicken with water starch.

14 Add 2-3 teaspoons of oyster mushroom sauce and salt and a small amount of black vinegar. Make the seasoning according to your preference. After seasoning, you can cook it for about 5-10 minutes and it will change. Into the flavor.