Chestnut stewed tofu

Overview

A person who works for food has a soul for doing food. For food, gold cannot be exchanged. ∩_∩The weather is getting colder, and it’s time to eat claypot again. It’s simple and quick, and the chestnuts can be replaced with your favorite corn, sweet potatoes, potatoes, or pumpkins. Come and try it.

Tags

• hot dishes
• home cooking
• autumn recipes
• winter recipes
• lunch
• dinner
• chestnut
• chicken essence
• clear water
• edible oil
• garlic
• mushrooms
• onions
• oyster sauce
• rapeseed
• tofu
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Ingredients are ready! ^ω^.

   

2. 2 Cut tofu into cubes. Fry a little bit of oil in the pan until browned.

   

3. 3 It is best to buy ready-made chestnut kernels, otherwise you still need to peel them. ^ω^ (Fresh chestnuts are dried for two days and then boiled for ten minutes. Turn off the heat and let them cool for easy peeling).

   

4. 4 Wash the rapeseed and break it into pieces, and cut the mushrooms with a flower knife (I did it for taking photos, so just slice it every day).

   

5. 5 Chop onion, ginger and garlic and set aside.

   

6. 6 Heat the oil in the pot and sauté the onions, ginger and garlic.

   

7. 7 Add shiitake mushrooms and stir-fry O(∩_∩)O until cooked.

   

8. 8 Add the rapeseed and let it soften slightly.

   

9. 9 Add chestnuts. Note here, you can add any high-starch foods you like, such as potatoes and sweet potatoes. Continue to fry.

   

10. 10 Add fried tofu. Add a spoonful of salt, a spoonful of chicken essence, a spoonful of oyster sauce, and a spoonful of soy sauce. Toss slightly to dissolve the seasoning.

    

11. 11 Pour into a small saucepan and add half a bowl of water. You can use a casserole here, which has a better feel and taste. Cover and simmer over low heat.

    

12. 12 Ten to twenty minutes, delicious food is ready. Sprinkle with green onions and add to the pan.

    

13. 13 The rice cook ate two bowls of rice. Today is another day of overeating. It's great hot.