2. Accessories: 230 grams of eggs and 30 grams of lotus seeds.

3. Seasoning: peanut oil 100g, salt 5g, monosodium glutamate 2g, pepper 1g, sugar 10g, tomato sauce 50g, onion 10g, ginger 10g, wheat flour 30g and starch (pea) 25g.

4. The characteristics of double-flavored lotus seed tofu: bright color, different tastes and smoothness.

5. Cut the onion into flowers. Cut ginger into powder. Beat 1 egg into a bowl, add wet starch, flour and water, and beat into a paste. Mix tomato sauce, sugar, soup 150ml, salt and wet starch into juice.

6, 3 pieces of tofu, peeled off the surface skin, then cut into 4 mm thick, changed into the shape of lotus petals, paved into a plate, sprinkled with a little salt. Peel and mash the remaining tofu, add 2 eggs, remove the yellow, add pepper, salt, a little sugar, monosodium glutamate and wet starch and stir well.

7. When the oil in the pan is burned to 60% heat, squeeze the prepared bean curd into 2 cm balls, put them in the oil pan and fry them with warm fire (pay attention to keeping their true colors), and take them out for later use. When the oil temperature in the oil pan rises to 70% heat, wrap the tofu slices with egg paste, fry them in the oil pan until golden brown, and pour them into a colander to drain the oil; Leave 50g of oil in the pot, add chopped green onion and fried Jiang Mo, pour in juice and fried tofu slices, collect the juice and put it around the plate. When another pot of oil is heated to 60%, add chicken soup, tofu balls, lotus seeds, salt and monosodium glutamate to boil, thicken with wet starch, put on a plate, sprinkle with chopped green onion and pour with chicken oil.