Main seasonings: minced garlic (it is better to use mashed garlic, because mashed garlic is more delicious than minced garlic), minced coriander, salt, monosodium glutamate, sugar, vinegar, chopped green onion, soy sauce (not too much, light yellow in color), pepper, ginger and sesame oil.

The specific manufacturing method is as follows:

1) If you are in business, bring the water to a boil, add salt, monosodium glutamate, ginger, sugar (a little) and soy sauce (a little) to make it taste good, and then put it in a small aluminum pot. If you want it to look bad, add some starch. After the starch is washed with water and tastes good, add water starch and stir until. Pour the fried dried fruit into a bowl, sprinkle with chopped green onion, mashed garlic and coriander, and add mature vinegar and sesame oil.

2) If you are a home cook, boil a small bowl of water and make it according to the above method. If it's simple, you don't need to boil the juice, just put the seasoning on it in a small bowl and add a little Laoganma.

3) Cold preserved eggs and preserved egg tofu are made as above, with a little broken flowers.

Supplementary reading and extended reading:

Changsha stinky tofu is a traditional specialty of Changsha, Hunan, and Changsha locals also call it stinky tofu. Black in color, tender outside, fresh and fragrant. Crisp but not sticky, tender but not greasy, smell the stench at first sight, smell the fragrance at first sight.