How to make tofu, clam and kimchi hotpot

It is the wish of many housewives to constantly improve their cooking skills and let their families eat healthy and delicious food. Today, the editor will introduce to the housewives a delicious and healthy tofu, clam and kimchi pot recipe. If you are interested, come and learn it now!

1. Add appropriate amount of water to the pot, bring to a boil over high heat, then add the cleaned clams and pour in appropriate amount of cooking wine. Bring to a boil over high heat and blanch until the clams open their mouths. (Soak the clams in salt water in advance to spit out the sand, then wash them several times)

2.12 Remove the blanched clams and set aside

3.21 Squeeze out the kimchi juice and cut the kimchi into sections

4. Put a large bowl of rice water in the stone pot, then add kimchi juice and boil over high heat.

5. Add some cooking oil to the wok and stir-fry the kimchi until fragrant.

6.1 Continue Steps

7.2 Add the fried kimchi into the stone pot and continue to boil.

8. When the kimchi soup in the stone pot boils and emits fragrance, add the washed tea tree mushrooms

9. Add 20g of soybean paste to the kimchi pot

10. Then add the diced tofu and simmer for 2 minutes on low heat.

After reading the editor’s introduction above, do you think the method of making tofu, clam and kimchi pot is very simple? If you are interested, you might as well try it yourself, you will definitely gain something!