Ingredients

1 box of tender tofu 1 egg 1 carrot ? bok choy leaves little chicken stock cube 1 salt little sugar little sesame oil ? teaspoon of cornstarch 2 tablespoons

How to make it

1

Basic ingredients readily available at 7-11. Quick and easy! You can add shredded ham, shredded cabbage, shredded mushrooms or shredded crab meat stick if you like.

2

The best part of this dish is practicing shredding tofu. The best way to cut tofu is with a flat blade. 2. Both the tofu and the knife should be soaked in water. 3. Trim the tofu into small squares so that it can be sliced flat. 4. Slowly cut the slices of tofu into thin strips. 5. Don't pull on the knife or push the knife during the process of cutting tofu. 6. Hold the knife steady with your left hand to stabilize the blade. 7. When you're finished, carefully place the knife into a large pot of cold water and set aside

3

Put an egg with a pinch of salt and a few drops of egg in a bowl. p>Beat an egg with a little bit of salt with a non-stick pan, fine flame Fry into an egg crust to be thin, fried and wait for cooling standby

4

Cooled down after the crust trimmed and folded, cut julienne.

5

Shred the bok choy and carrots. We're talking quick and easy here, so use the right tools to julienne the carrots quickly.

6

Cook a pot of water, add chicken stock and bring to a boil, first put the carrots and break them up about a minute to roll and float up, then put the tofu shreds in the cold water and fish them out of the pot through a sieve, and then use the back of a tablespoon to slowly spread the shreds of tofu out at the same time. Add the shredded bok choy, egg, salt and sugar. Add salt and sugar. Thicken the sauce by slowly pouring in the cornstarch water in a circular motion from the side of the pan. Drizzle a few drops of sesame oil to finish!