1, prepare a small piece of tender tofu, cut it into thin slices with a thickness of one centimeter, and put it on a plate for later use; Prepare a little chopped green onion, minced garlic and millet pepper. Prepare a small pot, add 1 g salt, 1 g chicken powder, 1 g pepper, 1 g white sugar, 5g steamed fish black soybean oil and 5g sesame oil, add appropriate amount of warm water, and stir with chopsticks to melt the seasoning.

2. Boil water in the pot, put a strainer on it, add tofu blocks after the water boils, and steam for 5 minutes on high fire. After 5 minutes, take out the steamed tofu, control the excess soup, then pour in the prepared juice and sprinkle with a little minced garlic, chopped green onion and millet pepper.

3. Add half a spoonful of cooking oil to another pot, turn off the heat when the oil temperature reaches 60%, and then pour the hot oil evenly on the tofu to stimulate the fragrance of onion and garlic.

Sam sun tofu soup

1, prepare a box of tofu with fat inside, cut it into thin slices first, and then cut it into long strips with an oblique knife; Two mushrooms, cut into filaments, a small piece of lean pork, cut into filaments first; Two tomatoes, peeled and diced; Mix two eggs; Cut two parsley into small pieces. Heat the wok, add some water to boil, add mushrooms and shredded pork after the water boils, spread it out with a spoon, add a little cooking wine to remove the fishy smell, and copy it with chopsticks several times to make the ingredients evenly heated. After the water boils again, you can take out the water control.

2. Start the pot again, add a little cooking oil, pour in diced tomatoes and stir fry, stir fry the tomatoes until they are soft, stir fry the juice inside, and add a proper amount of water; When the water boils, add mushrooms and shredded pork, stir with a spoon, add chopped tofu, and cook over high heat for one minute.

Add two spoonfuls of salt and one spoonful of pepper to remove fishy smell and refresh, hook in water starch several times to make the soup rich and sticky, turn to low heat after boiling, pour in the egg liquid, let it stand for 10 second, and then gently push it with a spoon to heat the eggs evenly. Continue to cook for about 30 seconds, then turn off the heat and pour into the soup pot. Finally, add coriander, drizzle with sesame oil and soul juice and serve.