How to Make Sea Cucumber and Tofu Hot Pot

Likes to eat Sea cucumberMung bean curdHotpot stew Actually, people who like to eat sea cucumber and mung bean curd can make their own hotpot stew at home because the preparation of sea cucumber and mung bean curd stew is very simple. Moreover, compared to those made in restaurants, homemade sea cucumber and mung bean curd stew is healthier and safer to eat.

Sea cucumber and mung bean curd stew Ingredients Introduction

Main ingredients:

Sea cucumber (1 piece) Mung bean curd (100 grams)

Side ingredients:

Chopped green onion (a little) Oil (a little) Salt (appropriate amount)Dark soy sauce(appropriate amount) Cooking wine (appropriate amount) Cornstarch (a little)Black pepper(a little)

Steps for making sea cucumber and mung bean curd stew:

1. Clean the sea cucumber!

2. Prepare the green onion and ginger into fine pieces! 3. Cut the tofu into blocks!

4. Slice the sea cucumber, wash it, and soak it in cooking wine for a while!5. Add a little oil to the pot, fry the tofu over low heat for a moment!6. When the tofu turns slightly yellow, add chopped green onions!

7. Then add dark soy sauce, salt, black pepper, and thicken the soup with a small amount of cornstarch!

8. Add the prepared ingredients and simmer on low heat for a while.

9. Finished making sea cucumber and mung bean curd stew! Tip:If you like sour taste, add a little rice vinegar. You can use a clay pot to slowly cook it because I made so many dishes recently that I couldn't finish them all, so I didn't make this with a clay pot.

The sea cucumber tofu stew is ready!

Tips:

If you prefer sour, add a little rice vinegar.You can use a clay pot.！It should be slowly simmered.As I made too much food these few days and wouldn't be able to eat it all, I didn't use the clay pot to avoid waste! Slowly simmer, as I've made too much food these few days and don't have a clay pot to cook in; making more would just go to waste!