1. 2 yuzi tofu, 1 Yuanzhong ham, and 1 egg.
2. 10ml light soy sauce or steamed fish soy sauce, 1 teaspoon of oil consumption, a little sesame oil, 1 coriander, a little green onion, and 5 medlars.
3. Sliced ham.
4. Peel the tofu and slice carefully.
5. Tofu slices and ham slices are placed on the plate at intervals, and the extra slices of tofu are placed in the center of the plate.
6. The egg yolk was knocked into the middle (I used egg white to make the fish, so I temporarily created the egg yolk I wanted to add and found it was really good).
7. Put the lid of the steamer
8. Boil the steamed ham tofu for 10 minutes.
9. Put light soy sauce (or steamed fish and soy sauce) and oil consumption into a seasoning bowl and mix evenly. After the tofu is steamed, open the lid and put the remaining heat in the steamer to heat it up, so that the soy sauce and oil consumption can be better integrated.
10. Cut green onions and coriander into froth.
11. Sprinkle the scallion and parsley on the steamed tofu.
12. Pour the seasoning, I use a spoon to pour it evenly.
13. Preheat the pot and add cooking oil to heat.
14. Pour hot oil on the tofu, and the green onions are overflowing. You can also add a little sesame oil if you like.
15. Decorate with wolfberries and serve them on a plate. (Later, I saw the photos taken, but the effect is better without using wolfberries).
