Furong tofu pudding
This hibiscus bean curd is beautiful in color, soft, tender and fragrant. Suitable for making breakfast in the morning.
Recipe Recommendations
- salty and fresh
- cook
- ten minutes
- simple
Steps for Furong tofu pudding
1
Wash all ingredients for later use.
2
Divide eggs into egg whites and egg yolks for later use. Open the tofu for later use.
3
Cut mushrooms with a knife, cut persimmons into slices, cut onions into sections, and slice ginger.
4
Add spring onion, ginger and chicken soup bags in water and bring to a boil.
5
Add mushrooms and tomatoes after boiling water. Bring to the pan and pour water and starch until thickened.
6
Beat the egg white and egg yolk and pour into the pan respectively to form a two-color hibiscus.
7
Add lactone tofu, add a little salt, and pour in a little sesame oil. The soup is boiled and taken out of the pan. Sprinkle with cilantro.
8
Healthy breakfast is here!Furong tofu pudding Make Tips
The chicken soup seasoning packet is already salty, so add less salt at the end. Add more water and starch mixture to make it thicker.