1. Take the oily tofu out of the refrigerator to warm up. Tofu with oil is also called tofu bubble. It is made by using soybean curd cut into pieces and directly fried until golden. Freeze preserved side dishes are very good to eat
2. After the spinach is cleaned, boil the spinach in boiling water and blanch it for 2 minutes, remove it and put it in cold water, let it cool and dry.
3. Add 2 small bowls of water to the wok without oil, add the oily tofu directly, add oyster sauce, light soy sauce and salt, and boil for 2 minutes
4. Add spinach and mix well with tofu for half a minute
5. Add the chopped green onion water to thicken the starch. The water starch for thickening should not be too thick, so that the soup will be more juicy, and it will taste smoother
Tips:The oily tofu is made by yourself. You have to use brined soybean curd to cut into pieces and fry it. Nothing is added. You can get it out of the pot when it's fried until the skin is golden.
Spinach must be blanched, but it must not be overheated. The nutrition will be lost if overheated, so as long as it is boiled in the later stage, it can be seasoned and thickened.
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