1.
Ingredients: lactone tofu, day lily, black fungus
Seasoning: salt, soy sauce, water starch
Ingredients: garlic water, ground coriander, chili oil
2. Dried fungus and yellow flowers are soaked in warm water in advance and set aside.
3. After removing the internal fat tofu, cut into large pieces, boil the water in the soup pot, add a small amount of salt, and then add the tofu to blanch for about 15 seconds, then turn off the heat and temporarily do not take out the tofu.
4. Add a little oil to the pot and heat it to 40% heat, then add the fungus and yellow flowers and stir-fry for a fragrant flavor.
5. Pour the water for soaking fungus and yellow flowers, taking care to drain the sand at the bottom.
6. The water can be submerged, then pour in the dark soy sauce, sugar, and salt and mix well.
7. After the water in the pot is boiled, pour the water starch in a circle while stirring continuously until the juice becomes thick.
8. Features: delicious taste, not greasy after a long time.
Tips:1. It is best not to use chives as a condiment.
2. The elderly and patients with iron deficiency anemia should eat less.
3. The north prefers salty and umami tofu nao, while the south prefers sweet tofu nao.
