Seasoning: salt 15g scallion 25g lard (suet) 25g monosodium glutamate 1g ginger 10g each.
The practice of five-color tofu hot pot;
1. Dip the knife in water, cut the tofu into shreds, put it in a water pot, heat it to a slight boiling point, and take it out for later use;
2. Cook the chicken breast for later use;
3. Cut mushrooms, ham, cooked chicken breast and winter bamboo shoots into the same silk as tofu;
4. After shredding the green radish, put it in boiling water for about 3 minutes, take it out and cool it thoroughly with cold water;
5. Put the pot on fire, and after heating, use a little oil to slide the pot;
6. Break up the eggs, spread them into egg skins, take them out, and cut the egg skins into silk as long as tofu shreds;
7. Put1000g of chicken soup, shredded tofu, mushrooms, ham, chicken breast, bamboo shoots, chicken skin, onion ginger, refined salt, lard, monosodium glutamate and other seasonings into a pot, and then boil them for eating;
8. Green rose can be eaten.
For more information about five-color tofu hotpot, please see Mint.com Food Library/Restaurant/Wusedoufuhuoguo.