Of course, the main ingredient of this home-cooked dish is tofu, and the auxiliary materials can be matched at will. Here, we use vermicelli, fresh shrimp, laver, beef tendon, sea cucumber and fresh mushrooms as auxiliary materials. The beef tendon inside contains rich and colorful collagen powder and contains no cholesterol, which can improve the physiological metabolism of somatic cells. The content of human fat and cholesterol in sea cucumber is very low, which is very suitable for patients with hypertension and coronary heart disease. Fresh shrimp is rich in calcium.
Seasonings for casserole tofu stew: salt, monosodium glutamate, pepper and star anise. First remove the dead skin and hard edges of tofu, then cut it into an inch thick military quilt, blanch it with boiling water, and then take it out and drain it. Next, soak vermicelli, beef tendon and sea cucumber, wash beef tendon and sea cucumber and cut into pieces. Soak the seaweed until it is soft, and be sure to clean the pebbles in the seaweed.
Otherwise, the dishes will be ugly. Then clean up the fresh shrimp. Next, prepare a large stone pot in advance, put water tofu, beef tendon, seaweed and other accessories into the stone pot, and add bone soup (if you don't want to use bone soup, you can add appropriate amount of cold water). Then pour the prepared seasonings such as salt, monosodium glutamate, pepper and star anise into the pot, cover the pot and cook over high fire.
Until the soup in the stone pot is boiled, it needs to be simmered next time. This is to make casserole tofu taste very good and more delicious. It must be stewed for a while, about an hour. When the stew is almost done, add some chopped green onion and white pepper to the pot and turn off the heat. A nutritious and delicious casserole tofu is ready.