Seasonings for flower armor, tofu and green onions: oil, salt, oyster sauce and pepper. Blanch the flower armor and take it out. Heat the oil in a pan and fry the flower armor quickly. Add oyster sauce and water and simmer for a while. Add the tofu and sprinkle some pepper. Be sure to cover the surface to keep it fresh.

The film is pierced with small holes to prevent water vapor from dripping into the custard and causing some small pores, which will affect the appearance and taste.

Buy the clams, soak them in salt water and let them spit sand. Cut the zucchini in half vertically and then cut into thick slices. Peel the potatoes in half and cut them vertically into thick slices. Wash the fresh mushrooms and fresh shiitake mushrooms and cut them into thick slices. Green and red peppers.

Wash and cut into rings, and cut the tofu into thick slices.

Heat oil in a pan until cooked for 7 minutes, add ginger, garlic, and Sichuan peppercorns and sauté until fragrant, then add clams, cook in cooking wine and dark soy sauce, stir-fry until clams open, add prepared dried chili peppers, and continue stir-frying.

Another recommended way to eat it is to add clams and simmer for a few minutes before taking the fried chicken out of the pan.

That tastes super delicious.

I have eaten this dish once in Jimo, Qingdao, Shandong. It is very delicious and the preparation is quite simple.

I have made it several times, and everyone who has tasted it is full of praise. Put chicken soup in the pot, add cabbage, tofu cubes, and clams. Bring the pot to the boil, add salt, and simmer for two minutes. Take it out and add some sesame oil.

Put an appropriate amount of water in the pot, add green beans, clams and shredded ham and ginger slices and bring to a boil.

Ingredients: clams, green beans, tofu, golden ham, ginger, coriander, salt.

Wash the raw materials.

Soak the clams in water for two hours, take them out, and cut the coriander into sections.

Cut the tofu into squares.

Put an appropriate amount of water into the pot, add green beans, clams and shredded ham and ginger slices.

Ingredients: 1.5 pounds of flower armor, 1 piece of cloth-wrapped tofu, 1 tablespoon of white peppercorns, appropriate amount of green onion, shredded ginger, and appropriate amount of chopped green onion. Add the cut tofu, stir-fry evenly, and add two bowls of hot water.

Bring to a boil over high heat, turn to medium to low heat and simmer for about 20 minutes, add salt and pepper oil, take out the pan, sprinkle with coriander according to your taste, and drink.

Stir-fry the green beans in song pot seasoning oil and put it on a plate. Cut the tofu into small cubes and stir-fry in oil until fragrant. Pour in the seasoning boiling water, then put the Huaha pork in it and cook. It will be a bowl of tofu and Huaha soup.