Cooking Steps

1. 

   Step1:Soak cauliflower, fungus and mushroom in water one night in advance. The mushroom needs to be soaked in a separate container, because the water after soaking is the mushroom water. The next day, cut the soaked dry goods into wide silk for standb

2. 

   Step2:Heat the oil in the frying pan. Stir in the bulk until it's black. Take out the cut dry goods and dry water. Put them in the frying pan and stir them (pay attention to the oil temperature not too high. The oil temperature is too high and it's easy to splash. Put in the dry goods and stir immediately to prevent splashing). Stir fry for about two minutes and pour all the mushroom water into the pan. At the same time, add the raw soy sauce. Finally, put the old soy sauce. The old soy sauce is used for toning. So the amount of the old soy sauce should be one Put it a little bit. Observe the color change at any time. After the color is adjusted, you can wait for the soup to boi

3. 

   Step3:Let's prepare the ingredients when the pot is boiling. Steam lactone tofu on the pot. Prepare five to six tablespoons of starch and mix it into water starch. Drain the sesame paste with sesame oil and scoop it up into a stream. Mash the garlic and add water for standby. Break the eggs for standby

4. 

   Step4:Pour water starch into the pot after boiling. Because of the difference of starch quality, if you feel too thin at this time, you can continue to add water starch. Water starch can only be added after rolling. After adding water starch, do not stir it for a while. Water starch must be poured evenly or it will agglomerate. Open it again and pour in egg liquid. Add salt. If you are not sure about the taste, it is recommended to taste salt before turning off the heat

5. 

   Step5:Take out the soup, put in bean curd, garlic sauce, and then drizzle with sesame paste. Serve for two.