Ingredients:
Northern tofu 200g, 2 eggs
Accessories:
2g salt, 2g white pepper, 1 spoonful of soy sauce, 3g sugar, 1 bowl of chicken broth, starch to taste, cooking oil to taste, minced green onion to taste
formulation:
1. Wash and drain the tofu and cut into 0.6 cm thick cubes with a square of 3.3 cm.
2. Put on a plate, add salt and white pepper and mix well.
3. Heat the frying pan with oil until it is 70% hot.
4. Add tofu slices into starch and stick well.
5. Then glue each slice of tofu with the egg mixture.
6. Insert 70% of the hot oil piece by piece.
7. Pour the remaining egg mixture evenly over the tofu.
8. Fry until one side is golden brown and then fry the other. (After frying, remember to pour out the excess oil)
9. Fry until golden brown on both sides and pour in the chicken broth.
10. Bring to a boil add soy sauce and simmer over low heat.
11. Drain the broth and add the thin mustard. (Cilantro: water starch)
12. Sprinkle the surface with chopped green onion.
Warm little reminder
1. The tofu slices should be cut into thin and thick sizes, and the tofu should be simmered slowly in a low heat.
2. If there is no chicken soup, you can use chicken powder, and the taste is still good
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