1. Choose fresh tofu and chrysanthemum, wash and set aside
2. Grab the tofu with your hands into tofu
3. Heat up the wok, add vegetable oil twice as much as usual for cooking, add the chopped green onion and ginger until fragrant, add the tofu residue and stir fry quickly, and fry until the tofu residue is not sticky and loose.
4. Add boiling water, just drank the tofu
5. After the tofu residue is boiled, add the chopped chrysanthemum chrysanthemum, and adjust the appropriate amount of salt and chicken essence according to personal taste
6. Stir-fry evenly, cook for 1 minute after boiling again
Tips:A big steaming bowl, white and green, looks more delicious! Put it in a small bowl and eat the original flavor directly. It is also delicious with chili oil or shrimp oil according to personal taste. The flavor is better.
