Tofu with Sauce

Tofu with Sauce

1. Wash the cabbage, cut off 2/3 of the leaves, cut off the top, and cut the small taro in half;

2. Use a toothpick to fix the top of the cabbage with the small taro to make a badminton shape and decorate with red pepper rings;

3. Add water to the pot, boil and put in the prepared pakchoi shuttlecock;

4. Add June fresh soy sauce, blanch for 30 seconds, remove and drain;

5. Wash the tofu, first cut into slices about 1cm thick, and then cut into small pieces of 2cm square, and place them on the plate, paying attention to space;

6. Fill the gaps between the tofu cubes with June-flavored bean paste and decorate them with chives and carrots to form a badminton racket. Put the processed badminton racket on the racket.