Tofu flower practice

Ingredients: 2 boxes of lactone tofu, eggs 1 piece.

Accessories: a little shredded mustard tuber, a little laver, appropriate amount of shrimp skin, a little shredded peanuts, 20ml of June fresh super soy sauce, Weidameizhen oyster sauce 10g, chives 1 root, 2 cloves of garlic, Laoganma hot sauce 1 spoon.

1. Unpack lactone tofu, lactone tofu, and tofu produced with gluconic acid-δ-lactone as coagulant. Tofu is tender and delicious.

2. Spoon the lactone tofu into a bowl and heat it in the microwave oven for 3-5 minutes.

3. Chop shallots and garlic

4.

Heat the wok, add oil, add 2 cloves of aniseed and stir-fry until fragrant, then add shallots and minced garlic and stir well.

5. Rush into boiling water, add shrimp skin, laver, soy sauce and salt to boil.

6. Turn off the fire, slowly pour the water starch into the soup brine, turn off the fire and stir until it boils.

7. Add oyster sauce to refresh.

8. Finally, pour the egg liquid evenly into the soup and turn off the heat.

9. Spoon the soup marinade into a bowl, add the chopped mustard tuber, peanuts and Laoganma hot sauce, and serve.