As a common practice, I have a good meal of white porridge.
Cut the tofu into thin slices, add salt to the warm water, and boil the tofu.
Boil for 5-10 minutes, remove and drain.
Open the fire, add the oil to the hot pot, and fry until it is light yellow on both sides.
Put down the well-preserved sauce (tofu paste + sugar), heat the water without tofu, and fry the medium and small fire for 4-5 minutes.
Finished the pot and sprinkled with chopped green onion.
(1) Add salt to warm water to taste the beans, and the boiled water is OK. At the same time, the tofu is not easy to fry when fried. (2) Drain the water, it is best to use the kitchen paper to dry, and the lower pan will not splash. (3) The tofu pulp itself is salty and does not put salt. (4) Put the seaweed, the perilla, and the sesame mysterious should be delicious.