Stewed bean curd with chrysanthemum morifolium is a method of making bean curd, which uses tofu and chrysanthemum morifolium. This dish not only contains the nutrients of vegetables and fruits, but also increases the nutrients of bean food. The protein content of tofu is relatively high compared with other ingredients, so it is very healthy.

how to stew tofu with chrysanthemum morifolium

ingredients:

15g of chrysanthemum morifolium, 2g of tofu, 1 piece of ginger, 1 clove of garlic, half a green onion, 1g of salt, 1g of chicken essence and proper amount of oil.

The common practices of chrysanthemum morifolium stew tofu:

1. Remove the root of chrysanthemum morifolium and cut it into sections, cut the tofu into pieces, and cut the green onion into sections with an oblique knife;

2. Pour an appropriate amount of oil into the pot, heat the oil to 6% heat, add tofu and fry until both sides are golden, and take it out;

3. Put a proper amount of oil into the pot, heat the oil to 6%, add minced ginger and garlic and green onions, stir-fry until fragrant, then add a proper amount of water, add tofu, boil and stew for about 5 minutes;

4. Then add the chrysanthemum and stew for about 1 minute;

5. Add 1g of salt and 1g of chicken essence, mix well and put into a bowl.