Japanese tofu 300g

Kimchi mushrooms 100g

Scallions 3 pcs

Garlic 3 cloves

Cooking oil 30g

Scented oil 1 tsp

Oyster sauce 2 tsp

Soy sauce 2 tbsp

Salt 1 tsp

Monosodium glutamate 1 tsp

Practice

1. Wash and remove the roots of enoki mushrooms, cut the Japanese tofu into pieces, mince the shallots and slice the garlic;

2. Heat the oil in a pan, add the Japanese tofu, and when it turns golden brown, lift it out;

3. Leave a little oil in the pan, add the shallots and garlic and saute them, then add a little water, and pour in the fried tofu and enoki mushrooms and saute for a few minutes;

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4. Add refined salt, monosodium glutamate, soy sauce, oyster sauce and stir-fry evenly, pour in sesame oil, and start the pot.

Note

The texture is crispy and smooth. Before firing, blanch the enoki mushrooms in boiling water to remove the odor.