1 Cut the mushrooms into slices and set aside.

2 Fry the tofu in oil over medium heat until golden brown on both sides (high heat burns the tofu easily and low heat ages it). If you use oil tofu this step is omitted.

3 Pour out the excess oil, stir-fry the fresh mushrooms, add the abalone sauce, oyster sauce and a little water.

4 Simmer on medium heat for 10 minutes and the dish is ready (too much fire, the cooking time will be short, the tofu is not easy to taste; fire is small, it will be cooked too rotten

Shitake mushrooms stewed tofu

1, will be tender tofu cut into small pieces of about 2 cm square, blanched in boiling water, fish out and wait for use. Note that the time should not be long, the fire immediately after the opening of the fish, so as to avoid aging.

2, wash the mushrooms, blanch in boiling water for 1 minute, fish out, rinse with clean water to cool, cut into slices.

3, in the casserole put tofu, bamboo shoots, mushroom slices, salt and vegetarian soup stock (submerged tofu shall prevail), with medium heat to boil, move to a small fire on the stew for about 12 minutes, add soy sauce, monosodium glutamate, drizzled with sesame oil that is ready.