Speaking of vinegar and pepper tofu, this is the number one in the Tianjin Wei casserole industry. If a casserole shop or skewers shop does not have vinegar and pepper tofu, then you will have to do a lot less business.

Now, the editor will introduce how to make this delicious dish!

1. Prepare ingredients

1. Main ingredients: a box of lactone tofu, mushrooms, fungus, winter bamboo shoots, ham, crab sticks

2. Accessories: Light soy sauce, vinegar, starch, white pepper, ginger, green onion, chicken essence

2. Production process

1. Cut shiitake mushrooms, fungus, winter bamboo shoots, ham and crab sticks into shreds and set aside< /p>

2. Cut the green onion into shreds and mince the ginger.

3. Cut the tofu into large pieces

4. Add water or ribs soup to another pot, add the tofu, and wait for a while. Cook

5. Add light soy sauce, salt, chicken essence, a little sugar, and season to adjust color.

6. Add the chopped fungus, mushrooms, fungus, winter bamboo shoots, ham, crab sticks, shredded green onions and minced ginger and cook for 2 minutes.

7. Add water starch to thicken and stir.

8. Beat the eggs, pour in, add appropriate amount of vinegar and white pepper, stir well, and turn off the heat.

7. Add coriander and sesame oil.

The vinegar and pepper tofu is brightly colored, rich in aroma, and rich in salty, sour and spicy flavors. A bowl of Lao tofu in the morning and a bowl of vinegar and pepper tofu in the evening will keep Lao Hai from eating it for a year!