STEP 1/7
Check for 300 grams of tote
Pour enough water to cover the clay in the pot
STEP 2/7
There's salt in the toot, so when the water starts to boil, you flip it over and move to the cold water
STEP 3/7
Rinse it in cold water
That way, the color doesn't change and stays the same
STEP 4/7
Wash it a few times, squeeze out the water, and cut it to make it easier to eat
STEP 5/7
Crush the tofu with the back of the knife, and the green onion is pine.
STEP 6/7
On my cheek
1 spoon of anchovy sauce
a spoon of garlic
a shot of perilla oil
a spoonful of perilla powder
Add tofu
Mix it well
Finish it off with sesame seeds
STEP 7/7
It's good if you mix it with super-high sauce
I like it because it's neat to add tofu and season it with anchovy sauce
When blanching the clay, remove it from boiling water and cool it quickly with cold water.