Tofu 300g Oil tofu 50g Spicy cabbage 300g

Korean chili sauce 1 tablespoon Dashi 1 tablespoon Enoki mushrooms 50g

Shrimp mushrooms 1 Half a scallion and 1 piece of ginger

1 tablespoon = 1 table spoon = 15ml

1 small spoon = 1 tea spoon = 5ml

[ Tips ]

1. Spicy cabbage is the key to this soup, use longer pickled cabbage for a stronger flavor.

2. The chili sauce and spicy cabbage are salty on their own, so you don't need to add additional salt.

[ Directions ]

1. Remove the roots of the enoki mushrooms, wash the mushrooms and cut out the crosshatch

2. Cut the tofu into cubes, slice the scallions into pieces, and chop the ginger into pieces

3. Blanch the tofu in boiling water, then drain

4. Heat the oil in the pan, pour in the scallions and ginger, and heat it up for a little while

5. Pour in the chili cabbage, turn on the heat and stir-fry it.

6. Pour boiling water into the pot and bring it to a boil

7. Pour in the soy sauce and Korean chili sauce and stir well

8. Pour the soup from the frying pan into a casserole dish and cook the tofu and mushrooms for 3 minutes over high heat

9. Arrange the tofu slices neatly, add the mushrooms, and cook for 5 minutes over low heat

10!

Tofu as one of the most homemade ingredients, with high protein, low fat, lower blood pressure, lower blood fat, lower cholesterol effect, is raw and cooked can be, young and old, is good for life and prolonging the culinary excellence. Tofu is very inclusive, how to do are delicious, people often use it to do ma po tofu, homemade tofu, small onion stewed tofu, minced meat stewed tofu, etc., to make each one can be said to be true to the beauty of the best.