Okra, Nostoc flagelliforme and bean curd casserole(qiu kui fa cai dou fu bao )

Okra, Nostoc flagelliforme and bean curd casserole

Introduction:

"When the north is already covered with ice and snow, the winter in our south is late. Although it is late, we feel chilly these days. This kind of weather is the most suitable for eating a hot pot dish with a warm stomach. Okra, Nostoc flagelliforme and bean curd are rich in ingredients. The sticky juice of okra, the sticky after the rotten Nostoc flagelliforme, and the pink glutinous after the rotten preserved egg... The taste is still rich and nutritious. It's fragrant and not greasy. Don't miss it if you like fragrant and low-fat dishes. "

Production steps:

Materials required:

Okra: 50g

Tofu: 100g

Nostoc flagelliforme: 15g

Shrimp: 10g

Ginkgo: 15

Preserved egg: 1

Jiang: a little

Shallot: a little

Soy sauce: 1 / 2 teaspoon

Oyster sauce: 1 tsp

Starch water: 1 tsp

Sesame oil: a little

matters needing attention:

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: Original

Chinese PinYin : Qiu Kui Fa Cai Dou Fu Bao