Leeks are very common popular ingredients, available all year round, but the best season to consume leeks is spring and winter. Summer leeks are hard to eat, and fall leeks are very old and unpalatable. Leeks can be stuffed or sauteed. This season in the Northeast the leeks are still relatively tender. Today, we will use leeks and dried tofu with, cooking a home-cooked dish.

Materials

Main ingredient: 200g of dried tofu, 200g of leeks;

Supplementary ingredients: the right amount of oil, salt, monosodium glutamate (MSG), soy sauce, green onion, shrimp peel

Steamed leeks with shredded tofu

1

Main and auxiliary materials:

Leeks, dried tofu.

2

Wash and cut the leeks.

3

Shred the dried tofu and chop the green onion.

4

Heat the oil, saute the chopped scallions and add the shredded tofu.

5

Stir fry and add shrimp skin.

6

Add appropriate amount of soy sauce.

7

Add a little water.

8

Simmer slightly for 2 minutes.

9

Add leeks.

10

Season with salt and monosodium glutamate (MSG) and toss to coat.

11

Out of the pan on the plate, can be served.

Tips

1, leeks are not easy to fry for a long time, collapsed seedlings can be wilted.

2, put some shrimp to help flavor, you can also not put.