Tofu spinach casserole practice is as follows:

Materials: spinach 1, 1 small carrot, tofu 1 box, cooking oil 5ml, 15ml soy sauce, salt 3g, a little pepper, starch 5g.

1, spinach, carrots, wash.

2, tofu cut 1cm cubes, soaked in lightly salted water for 10 minutes, soaked tofu will not be broken, and more tough, but also to remove the soy flavor.

3, carrots first sliced, then cut into strips, then cut into small dice.

4, pot of boiling water, put a little salt, a few drops of oil, and then put the spinach blanched 1-2 minutes. Cooking greens first in a pot of boiling water with a little salt and a few drops of oil, hot cooked greens will be more green in color.

5, fish out the spinach, cool water, spinach green color will not yellow.

6, spinach squeeze out the water, chopped.

7, hot pan add oil, put the carrot diced stir-fried until browned, into the soy sauce stir fry evenly.

8, add boiling water, tofu block cooking 5 minutes.

9, add spinach.

10, add salt to adjust the salty flavor, pour in water starch, grind a little pepper and stir can be out of the pot. Water starch modulation: I use sweet potato starch 5g, add 20ml of cold water to mix well.