Muyu tofu, a very classic Japanese cuisine, is often eaten by Wen Xiang when he goes to Japan on business, and also by Japanese restaurants in China. I like it very much. The tender and smooth smell of tofu combines the fresh smell of light fish, which is refreshing and healthy. I have eaten it many times and found that the method is different and the taste is different. What Wen Xiang is doing today is imitating the Japanese. Wen Xiang thinks it is more original and simpler, and it can be done in one minute.

Muyu flower, one of the most commonly used ingredients in Japanese cuisine, can taste its special flavor in cold salad, soup, sushi and various sauces. It is made of precious bonito. The bonito is as dry as wood and cut into pieces, such as shavings when planing wood, hence the name Muyuhua.

material

Ingredients: lactone tofu150g;

Accessories: Muyuhua

Muyu tofu

1

Cut the tofu into pieces with a thickness of 1 cm, and then control the water to make a plate.

2

Put the Muyu flower evenly on the tofu and drizzle with a little soy sauce.

skill

1, tofu must use lactone, so it is tender and soft enough.

2. Muyu flowers are sold or purchased in the Japanese food seasoning department of the supermarket.

3, there is no Japanese cold soy sauce, soy sauce is ok.