condiments

South tofu 1 box

condiments

Colored pepper

one half

condiment

salt

Proper amount

sesame oil

1?o'clock

Water starch

Proper amount

hotbed chives

1?o'clock

refined sugar

1?o'clock

The practice of Siwen tofu

1. Wash and dice red pepper for later use.

2. Tear off the wrapping paper on the tender tofu.

3. Turn it upside down on the chopping block and gently cut the bottom with a knife.

After the air enters, the tofu box can be easily taken out by hand.

5. When the knife is dipped in water, it is not easy to touch tofu when cutting. Cut the tofu into smaller pieces, the thinner the better.

6. Slice the tofu, and then cut the tofu into filaments. The thinner the better.

7. Cut the tender shredded tofu into clear water and soak the shredded tofu to remove some beany smell.

8. Soaked shredded tofu can't be taken out directly by hand, and it is easy to break. Pour them into the filter and filter.

9. Add the right amount of water to the pot and add a little salt to taste.

10. Add a little sugar to make the soup fresh.

1 1. After the water is boiled, put the shredded red pepper in.

12. Then add water starch and thicken the soup.

13. Pour in the shredded tofu and slowly open it with the bottom of the spoon.

14. Don't stir with a spoon until it is all broken.

15. After the pot is boiled again, cut the chives into powder, sprinkle a little chopped chives, pour a few drops of sesame oil, and then take out the pot.