1. Divide the jade tofu into four, take one up, and cut into a chrysanthemum knife.
2. Cut them into the plate one by one. (Cut one and put one)
3. Sprinkle a little salt and chicken powder evenly on each tofu cut with chrysanthemum knife, then steam it in a pot of boiling water for 3 minutes.
4. Prepare the corn and peas, and then cut the carrots into small cubes.
5. Add water to the pot and add a little salt. After the water is boiled, pour it into the pot to cook and remove the water to control the dryness.
6. Take out the steamed tofu and use chopsticks to poke them out into flowers.
7. Pour the cooked diced vegetables into the middle of the plate.
8. Pour the tomato sauce into a bowl, add 1 tablespoon of sugar and vinegar, mix well, and prepare a little water starch.
9. Heat oil in a wok and fry the minced garlic.
10. Pour the tomato sauce and sauté until fragrant and bubbling.
11. Then pour in the water and starch to make it into gorgon.
12. Pour evenly on the tofu.
Tips:Poetry heart phrase:
1: When cutting a chrysanthemum knife, the less the connecting parts underneath are left, the more blooming the flowers will be.
2: When you change the knife and put it on the plate, use a kitchen knife to shovel it down from the bottom, don't hold it with your hands, so as not to scratch it.
3: Add vegetable cubes as you like, or just leave it alone. The taste can also be changed. Light and hot have their own characteristics.
4: Tofu needs to be steamed to make it soft and better in shape.
