#今天也没有炸厨房呢
加的蛤蜊是和豆腐一起放进去的
INGREDIENTS
* 1 tbsp vegetable oil
* 1 tsp sesame oil
* 1 green onion chopped, divided
* 1/4 onion diced
* 2 cloves garlic minced
* 1 tbsp Gochugaru (Korean chili flakes)
* 1 tbsp each soy sauce, oyster sauce
* 1 tsp sugar
* 2 cups water anchovy stock, dashi, or unsalted chicken stock for more flavor
* 1/4 zucchini diced
* 60 g mushrooms
* 1 package (320 g) Korean soft tofu or regular soft tofu
* 1 egg
* 1 chili pepper chopped, optional
INSTRUCTIONS
* Heat vegetable oil and sesame oil in a pot over medium heat. Add white parts of green onion and onion and cook until fragrant. Add garlic, gochugaru, soy sauce, oyster sauce, and sugar and mix to combine.
* Add water or stock. Once it comes to a boil, add zucchini, mushrooms, and soft tofu. Using a spoon, slice the tofu into large pieces.
* Bring to a boil and simmer until the flavors have melded, for about 3-4 minutes. Season with salt to taste, crack an egg, and garnish with green onion and chili pepper if using. Serve with a side of rice and enjoy!
#今��也没有炸厨房呢
——
Ishtar (
[email protected])
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