1. Remove the egg tofu from the outer packaging, then cut into small pieces
2. Place it on the plate and steam for 4-5 minutes
3. Soak the yuba and shiitake mushrooms and chop them up, chop the chives for later
4. Put 100ML of water in the wok, bring to a boil, put shiitake mushrooms, yuba and chopped green onions, add salt, chicken essence and sesame oil, mix well, add water starch to thicken the fire, then pour in appropriate amount of sesame oil and mix well
5. Pour the boiled sauce over the previously steamed tofu noodles.
Tips:No skill.
