Today, let’s talk about how to make salted bean curd, which is my cousin’s favorite breakfast recently.

First, the night before. Materials: Golden Needle+Agaric +The mushrooms are soaked in water, the weight is roughly as shown in the picture, and it is just right for two people. The next step is to put the stock into the pot and boil, chop the star anise into it, bring to a boil, and boil for about 5minutes. Pick up the star anise and throw it away. While waiting, dice the golden needle fungus and shiitake mushrooms, pick up the star anise and put it into the stock to cook. At this time, you need to add five-spice powder, dark soy sauce (coloring) and light soy sauce to season the soup.

I used 2 eggs because it was homemade, alas, that's right. It is an out-and-out egg control. In fact, 1 eggs is enough, you can do whatever you want. After the eggs are broken up, pour them into the pot like egg drop soup. Continue to simmer. Then add starch and water to open, stir and add to the soup, it can be stopped when it becomes thick, then add a small amount of salt+ Sugar to taste.

Sterilize the soft tofu in hot water, put it in a bowl, and pour the marinade over it. Finally, at the end, mix some sesame paste (I adjusted black and white sesame paste separately, I think white is more suitable, black is more like eating sesame paste), add a packet of Liupo chili noodles, and you are done. Although 20I have been eating sweet bean curd for several years, the salty bean curd does not make me feel very different, it is quite like. This recipe is also recognized by the northern guys, and I think it tastes almost the same as the ones sold on the streets in China. The aroma of the main broth and the five-spice powder are very strong and delicious.

I hope you all like this breakfast and try it out. It only takes about 10 minutes before and after my cousin makes two copies, which is time-saving and convenient.