Lactone tofu 1 box, 30g minced meat, 2 mushrooms.

Seasoning:

2 shallots, 2 coriander, 0/0g of soy sauce/kloc (do not use extra-heavy color), a little pepper, a proper amount of salt, and half a bowl of water starch.

Specific practices:

1, put a little oil in the pot, add minced meat and stir-fry until the color turns white;

2. Add a chopped green onion, then add soy sauce and stir-fry evenly:

3, put 2 bowls of water, cut the mushrooms into pieces and put them in (if the dried mushrooms are used, they should be soaked and then cut into pieces, and the water soaked in mushrooms will be used to make soup more delicious after precipitation;

4. After the soup is boiled, skim off the floating foam, change the fire to low heat (not boiling), and then put the lactone tofu into the soup pot piece by piece with a spoon;

5. When scooping tofu with a spoon, be sure to put the spoon flat, not too thick or too big. The lactone tofu in the box should be flat layer by layer, and each piece is finished. The surface of the remaining tofu in the box is flat;

6. After putting the tofu into the pot, turn on medium heat, boil the pot, and then add salt and pepper to adjust the taste;

7. Pour in water starch, gently push the tofu in the pot with a spoon, and the soup will become slightly thicker.

8. Finally, add chopped green onion and coriander powder from another onion, stir well with a spoon and turn off the fire. If you like the taste of sesame oil, you can put a little sesame oil to taste; You can also add chives and Chili oil when eating and mix well.