Ingredients: 300 grams of tofu and 200 grams of chrysanthemum.

Accessories: egg white 30g.

Seasoning: vegetable oil 25g, sesame oil 5g, cooking wine 10g, salt 3g, monosodium glutamate 2g, onion 5g, ginger 3g and garlic 5g (white skin).

Steps:

1. Mud tofu, add refined salt, monosodium glutamate, egg white and cooking wine and mix well;

2. Wash Artemisia selengensis and cut into pieces;

3. Chop the onion, ginger and garlic;

4. Heat oil in a wok, add onion, ginger and minced garlic and stir-fry until fragrant, add bean curd and chrysanthemum morifolium, stir-fry evenly, and pour in sesame oil.