Old Beijing Snack: Tofu Nao
Fat tofu or fresh tofu One box | Dried fungus 10 grams |
Eggs 1 | Dried shiitake mushrooms 4 flowers |
cilantro 2 roots | Old soy sauce 1 point |
Arowana Grandma Township Small Mustard Seed Oil Appropriate amount | Starch 2 scoops |
Extremely fresh soy sauce 1 scoop | Eggs 1 |
Onions Half less root | Totole Chicken Sauce 1 scoop |
Sesame oil 1 scoop | Salt Appropriate amount |
Step 1
Prepare ingredients.Step 2
Soak the fungus and shiitake mushrooms in advance and cut them for later use.Step 3
Put Arowana Grandma Township small mustard oil in the pot.Step 4
Add chopped green onion and sauté until fragrant.Step 5
Add the fungus and shiitake mushrooms that have been blanched and dried in advance and stir-fry.Step 6
Add a spoonful of very fresh soy sauce, a little dark soy sauce, an appropriate amount of salt and an appropriate amount of water and bring to a boil.Step 7
Add tofu and bring to a boil.Step 8
Watery starch.Step 9
Beat an egg and add it evenly. Add a spoonful of Totolo chicken juice and a spoonful of sesame oil before serving, and garnish with coriander.Step 10
It tastes good, my family likes it very much. Cooking techniques for the old Beijing snack of tofu nao