Japanese tofu

3.

Enoki Mushroom

A small handful

condiments

Light soy sauce

1 spoon

salt

1 spoon

chicken essence

1 spoon

step

1. Blanch the Flammulina velutipes with boiling water and take it out for later use.

2. Japanese tofu is cut horizontally with a kitchen knife, and then cut into appropriate thickness.

3. Pour the oil in the pot and heat it to a slight heat. Put the cut tofu in one by one, fry until one side is golden brown, then turn the other side gently with a shovel and fry until golden brown. Pick up and drain the oil for later use.

4. Leave a little oil in the pot, pour in the lily and stir fry 1 min, pour in the fried tofu, add soy sauce, salt and chicken essence, and cook for two minutes.