Ingredient
- kimchi
- flammulina velutipes
- tofu
- small half of zucchini
- half an onion
- A spoonful of Korean chili sauce
- A tablespoon of light soy sauce
- A spoonful of minced garlic
- salt
Direction
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Cut some chopped green onion and diced onion, slice the zucchini, wash the enoki mushroom and set aside.
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Heat the oil in the pot, add diced onion and scallion white, stir-fry until fragrant, add an appropriate amount of kimchi, and stir-fry for a while.
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Add an appropriate amount of hot water, add a spoonful of Korean chili sauce, stir well, and add tender tofu, zucchini, and enoki mushroom after boiling.
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Add a tablespoon of light soy sauce, a spoonful of minced garlic, and an appropriate amount of salt.
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After boiling again, sprinkle some green onion.
FAQs
Is tofu kimchi healthy?
Healthy. This kimchi mixed with tofu is very healthy and low-fat. Because Korean scientists have discovered that kimchi not only contains a variety of vitamins, minerals, and more than ten kinds of amino acids necessary for the human body, but it can also enhance the vitality of spleen immune cells and play a role Special effect in reducing fat in the blood and liver.