Tai Chi tofu(tai ji dou fu hua )

Tai Chi tofu

Introduction:

Production steps:

Step 1: material drawing

Step 2: wash spinach

Step 3: use the cooking machine to make spinach paste for standby

Step 4: add three bowls of water to the thick soup, put it into the pot to boil, and pour out the soup

Step 5: heat the wok with a little oil

Step 6: add half a box of lactone tofu, stir fry and crush

Step 7: add the spinach and half of the soup, stir well and continue to cook

Step 8: add a little salt, because spinach is not salty, a little salt can increase the taste, not too light

Step 9: add 7.5G starch and water starch, continue to cook

Step 10: thick soup can be out of the pot

Step 11: put oil in the pot, heat it, add bean curd and grind it, add salted egg yolk smashed with the back of a knife and thick soup juice to boil, add water and starch to thicken it, the soup is thick and then out of the pot, salted egg yolk is salty, then no salt is added

Step 12: set up a plate, and this delicious soup is ready!

Materials required:

Lactone tofu: a box

Spinach: 100g

Salted egg yolk: 4

Soup: one piece

Vegetable oil: right amount

Salt: 1g

Starch: 15g

Note: this dish should be made of chicken and big bone soup. If not, use thick soup

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Tai Ji Dou Fu Hua