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Chapter 54 Stir-Fried Tofu with Loofah

raw material:
1000 grams of tofu, 700 grams of loofah, 50 grams of chili powder, 15 grams of salt, 3 grams of monosodium glutamate, 30 grams of starch, 100 milliliters of cooking oil, and 35 milliliters of soy sauce.

Production process:

1. Cut the tofu into 1 cm cubes; remove the thick skin of the loofah, cut off the stalk and flower pedicle, and cut into 1 cm cubes.

2. Put the oil into the pot, heat it until it is half-baked, put in the tofu and loofah and fry it, remove and drain the oil.

3. Put a little oil in the pot, add scallions, ginger, and chili powder and stir-fry, add soup, salt, soy sauce, tofu, and loofah, cook for a while; thicken with water starch, and serve immediately.

Nutritional effect:

Cooling blood and detoxification, relieving summer heat and restlessness, dredging channels and activating collaterals.

Tips

The tofu and loofah should be deep-fried in 4 times. Do not fry too much at one time, otherwise the fried tofu will be fragile and uneasy.

(End of this chapter)