Steps to cook loofah and tofu

Here's how to make loofah and tofu stew:

How to make loofah and tofu stew:

Peel the loofah and cut into thin slices; cut mushrooms and carrots into shreds; cut tofu into small pieces.

Heat oil in a pan, add shredded ginger and stir-fry until fragrant, then add shredded mushrooms. Add loofah, and cook over high heat until the water is released. Cook until the skin is soft. Add shredded carrots.

Heat another pan with oil and fry the tofu gently until fragrant.

Add appropriate amount of water to the loofah pot, bring to boil and add tofu.

After boiling again, add the sauce made with soy sauce, salt, chicken powder and sugar and serve.

Luffa is rich in vitamin B, which prevents skin aging, and vitamin C, which whitens the skin. It can protect the skin, eliminate plaques, and make girls' skin white and tender. In addition to whitening and nourishing the skin, luffa is also very helpful for regulating menstrual disorders. Good mother Nancy said that adding some shredded mushrooms to the luffa and tofu stew will make the soup more sweet and delicious!

Cooking Ingredients

Ingredients: 1 loofah, 3 bricks of tofu, 3 mushrooms, 1 carrot

Auxiliary materials: ginger, wine, salt, oyster sauce, soybean powder

Private wake-up:

1. To prevent the cut loofah from turning black, I soaked it in salt water.

2. Be gentle when frying the tofu, and be careful not to break it apart.

3. Before frying the tofu, soak it in salt water for a while so that it will not fall apart easily when frying.