Preserved Soybean Vegetable Recipe

Material:
1 ½ chicken broth
2 cloves of garlic, puree
5 pieces of dried red chili, 2 cm ptong
½ tsp coriander powder
100 gr carrots, sliced iris
25 gr dry dried mushrooms, warm water soak, thick slices
1 sheet of tofu curry, box cut, warm water soaked
2 tablespoons soy sauce
1 tsp sesame oil
1 tablespoon fish sauce
½ tsp sugar
Salt to taste
150 grams of mustard, peeled, cut into 2 cm
5 pieces of chives, cut 1 cm
1 piece of silk tofu, cut into 2 cm
½ fruit onion, sliced
How to make:
Boil chicken broth with garlic, dried chilies and cilantro.
Enter carrots, ear mushrooms and tofu flowers. Add sweet soy sauce, sesame oil, fish sauce, granulated sugar and salt, mix well. Cook until the carrots are half-baked.
Enter the mustard greens, chives, tofu silk and onions. Cook until all ingredients are cooked.