1 box of lactone tofu, 10 dried yellow flowers, 5 dried fungus, 30 ml of dark soy sauce, 5 grams of sugar, ml of water starch, chili oil moderate

Practice:

1.lactone tofu out of the cut into large blocks, the water in the soup pot boiled into 3 grams of salt, and then blanch the tofu about 15 seconds, and then turn off the fire for the time being do not need to take out the tofu. Dry fungus and yellow flowers soaked in warm water in advance to stand by;

2. Add a little oil to the pot to 4 into the heat, and then into the fungus and yellow flowers stir fry flavor, and then pour into the soaked fungus and yellow flowers of the water, pay attention to the bottom of the sand to be drained;

3. The water can be no more than 2/3 of the material can be, and then poured into the old soya sauce, sugar, salt and mix well, and so on, until the water in the pot boiled and then drizzle water starch in a circle, while constantly stirring until the thickening sauce, and then pour in water, and then pour in water. At the same time, keep stirring until the gravy thickens. Drain the tofu and pour in the gravy and chili oil.

Tips:

There are all kinds of marinades for old tofu, and you can adjust the ingredients to your liking - eggs, shiitake mushrooms, shredded pork are all good. Keep stirring when thickening, otherwise the starch will not be uniform and easily clumped;

It is always hard to take out the boxed tofu in one piece, all we need to do is to tear off the plastic paper on the surface, invert it on a plate, cut off the four corners at the bottom of the box, and the tofu inside will come off easily.