Ingredient:
- Young tofu: 1 cover
- Pineapple (fragrant): 1/4 fruit
- Tomatoes: 2
- Okra: 10 pieces
- Along the net: 1 branch
- Sour tamarind: 50g
- Onions: 1 piece
- Green onions: 2 plants
- Spices: sugar, salt, monosodium glutamate, fresh chili
Perform
Step 1: Prepare
- Buy straw mushrooms, wash the sand, cut in half.
- Tofu cut into small pieces.
- Pineapple cut off the core and cut the bevel along the grain of the pineapple.
- Wash tomatoes, cut into 8.
- Okra washed and cut bevels.
- Mint is washed, peeled and cut into small pieces.
- Wash coriander and chop finely.
- Put tamarind in a cup of boiling water, blanch the tamarind to dissolve and filter the residue to get tamarind juice.
Step 2: Heat 1/2 teaspoon of cooking oil in a pot, saute the onion. Add tomatoes to the pot, saute for about 3 minutes. Then add the fragrant part and stir-fry. Add a little sugar and salt.
Step 3: Pour into the pot about 3-4 cups of filtered water, bring to a boil, then add the tamarind juice and continue to boil for about 10 minutes.
Step 4: Add the sliced okra and straw mushrooms to the pot and cook for about 5 minutes.
Step 5: Put the mint and tofu in the pot, cook for another 2-3 minutes with low heat. Tasting spices to taste. Add coriander, cilantro and squeeze 1 more lemon, mix well and turn off the heat.
