Recipe: Stone pot, snow, tender tofu

Home Cooking Recipe: Stone pot, snow, tender tofu


Our family has a hard-working gentleman who doesn't like to eat soy products. In the past, when I bought tender tofu, I came back to make Mapo tofu, but this pot of tender and tofu is very loved...



  1. Heat the stone pot, pour a little oil, sauté the ginger and garlic slices, and simmer the white minced meat;

  2. Boil the soup and pour in the small pieces of tofu. Cook again and add the snow vegetables. Slowly simmer for about 10 minutes.


a. There is a kind of “Xingyuanlou Xuecaiwang” in Shanghai Supermarket. It is the bagged snow dish that I think is the best. However, it is fine and grainy. It tastes salty and has no smell of pickled products. Beijing also gave 8 bags, and a bag of tofu can be used 3 times; b. You can also use 1/3 chicken soup flavored soup without broth, or simply use clear water.

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