Chrysanthemum tofu delicacies are made

(Raw materials) 3 chrysanthemums, 1 piece of tofu, 3 eggs, dried white noodles, vegetable oil, green onions, ginger, sake, salt, monosodium glutamate, etc.

(Preparation method) Cut the tofu into 3 cm square thin slices, rinse the chrysanthemum with water, break off the petals, cut into segments, paste several chrysanthemum segments on each piece of tofu, and then sprinkle a thin layer of dry noodles on it, and then gently press flat with your hands to make the white noodles evenly dip on the tofu chrysanthemum petals, beat the egg liquid in a bowl, stir until thickened, and use chopsticks to dip the tofu slices on the chrysanthemum petals and the white noodles. Put it in the thick egg mixture in turn, wrap well, and then put it on the plate in order, put it into the pot and steam it, chop the green onion and ginger, put it into the pot with salt, monosodium glutamate, vegetable oil, cooking wine and simmer it, dry it slightly, and pour it all on the chrysanthemum tofu on the plate.

This dish has the characteristics of salty, fresh and tender, dietary therapeutic effect, clear heat and eyesight, beneficial qi and wide chest, dizziness of qi deficiency, rising fire, stomach discomfort and blood under the stool is the most suitable.