Stewed menma and tofu
The tofu and menma are chewy so they stay full, and are recommended for those who are restricted to carbohydrates and are refraining from rice. You can also try mixing cotton tofu with frozen tofu and make it delicious. (See the frozen tofu recipe.)
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Cut the cotton tofu into rectangular shapes like building blocks.
2
Heat 1 tablespoon of salad oil in a frying pan and fry the thinly sliced white green onions and ginger. Add menma, tofu from [1] and seasonings of <A> to the aroma.
3
Cover and simmer for 5-6 minutes.
4
Once the soup is half-simmered, add the torn jellyfish in water to add the flavor.
5
Fry over high heat to remove any moisture. Thicken it with water-soluble potato starch and pour in sesame oil and chili oil to complete it. Add some kinbuds with color.
Ingredients for 2 people
-
- Cotton tofu
- 1
-
- Salad oil
- 1 tsp
-
- White leek
- 1 tsp
-
- ginger
- 1 tsp
-
- Basic Menma
- 100g
-
[A]
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 100cc
-
- sugar
- 1/3 tsp
-
- Pick it
- Small amount
-
- Oyster sauce
- 1/2 tsp
-
- soy sauce
- 1 tsp
-
- Lightweight in dry condition
- 5g
-
- Water-soluble potato starch
- 1/2 tsp
-
- Sesame oil
- 1 tsp
-
- Scallion oil
- 1 tsp
-
- Tree buds
- Appropriate amount
[PR]
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