Zucchini and tofu stew

Overview

How to cook Zucchini and tofu stew at home

Tags

• hot dishes
• summer recipes
• cooking wine
• coriander
• enoki mushroom
• fresh soup
• garlic
• msg
• onions
• refined salt
• tofu
• white sugar
• zucchini
• vegetable oil

Ingredients

Steps

1. 1 Raw material picture.

   

2. 2 Cut the tofu into rectangular strips.

   

3. 3 Wash the zucchini and cut into quarters along the length. Use a razor blade to remove the inner flesh and cut into two sections. Cut off the old roots of the enoki mushrooms, wash and set aside on a plate.

   

4. 4 Wash and cut the coriander into sections, slice the ginger, and mince the garlic.

   

5. 5 Place a clean pot over high heat, add vegetable oil and heat until 60% hot.

   

6. 6 Add tofu and fry.

   

7. 7 When the bottom side of the tofu is fried and set, flip it over with a spatula and fry the other side.

   

8. 8 When the second side is golden brown, fry the third side.

   

9. 9 Turn off the heat when the tofu is golden brown on all sides.

   

10. 10 Place the fried tofu in a casserole.

    

11. 11 Use the remaining oil in the pan to stir-fry the zucchini over high heat.

    

12. 12 Then add the golden needle grinder and stir-fry. When you see that the golden needle grinder has some collapse.

    

13. 13 Place the fried zucchini and zucchini into a casserole.

    

14. 14 Then add fresh soup or boiling water, refined salt, cooking wine, ginger slices, and white sugar and simmer over medium heat for 10 minutes and turn off the heat.

    

15. 15 Place a clean pot over high heat, add a small amount of vegetable oil to heat, add minced garlic and fry until golden brown, turn off the heat.

    

16. 16 Open the lid of the casserole, add coriander segments, MSG, minced garlic and oil and serve!