Chinese breakfast

I am used to eating a Western-style breakfast, and I really need the taste of porridge and steamed buns, and the source of breakfast is the source of my heart starting to beat

Ingredients

Mungbeanporridge 1 bowl

shallotsmixedwithtofu half

walnutbun 2

coconutbun 2

saltedradish 30 grams

Cooking Instructions

Take 50 grams of tofu
Cut into small pieces and set aside
Cut the shallots into small pieces
Remove the tofu from the pan after watering, add green onions, light soy sauce, a small amount of sugar, a small amount of oyster sauce
Salted radish over oil
Set the table