Leave delicate winter crumbs. Wash the green onions with clear water, drain the water and cut them into chopped green onions with a knife for later use. Water tofu, made into 1cm thick skin, soaked in water. The key purpose is to remove the beany smell of water tofu, and the soaking time is 1-2 minutes. Drain the tofu and cut it into small pieces with a knife. Set the plate and mix tofu, onion, seasoning, chicken essence and salt. Out of the pot, add vegetable oil, the oil is slightly smoky, put it in tofu, and finally order a small amount of sesame oil and mix well again. Cut the cleaned old tofu into cubes and set it on the plate.
Take a bowl, add chicken essence powder, soy sauce, salt and boiled water to make a flavored juice. Pour the sauce on the bean products and steam in a stainless steel steamer for 8 minutes. Take out, sprinkle with coriander and garlic paste, and pour in oil pepper and sesame oil. Ingredients: 6 tofu, 2 shallots (about 6-8) Seasoning: salt, sesame oil and monosodium glutamate. Preparation: Step 1: First, cut the tofu into cubes and put it in the pot with cold water to remove the beany smell of the tofu. When adding water, add a little salt to the pot to improve the ductility of tofu.
After simmering, turn off the fire for 2 minutes and remove the tofu. After the tofu is cold, pick it up and drain it for later use. Wash and drain the scallion, cut it into chopped green onion, put a teaspoon (about 5g) of salt and appropriate amount of sesame oil into chopped green onion, and mix well with chopsticks to make the scallion oil and salt fully tasty. Add the pickled onion foam into the diced tofu with good humidity control, stir well, add a little salt and monosodium glutamate to taste according to your own taste, and mix the onion and tofu.