1, lactone tofu soup: completely take out the tofu in the box and cut it into 0.8 cm square pieces with a knife. Be careful when cutting, otherwise it will not be diced tofu but tofu residue. Blanch the diced tofu in boiling water. When choosing celery, don't throw away the tender leaves, wash them, blanch them and chop them up, and cut the red pepper into small pieces. Boil the water in the pot with high fire, add diced tofu and chopped celery leaves, add salt and pepper to make it thinner, pour in sesame oil, sprinkle with diced pepper, and a pot of delicious tofu soup will be ready.

2, cold lactone tofu: tear off the plastic film on the tofu box, pour the tofu box on the plate, and cut a small hole in the corner of the tofu box with a knife. Put the plate with tofu in a steamer, cover it and steam for 8 minutes. When steaming tofu, grind the fried peanuts into peanuts and cut mustard tuber into mustard tuber powder. Peanuts should not be too broken, and the finer the mustard tuber, the better. Steam the tofu and sprinkle with peanuts, mustard tuber and coriander. A fragrant and refreshing cold dish is ready.

3, fried lactone tofu: use the tip of the knife to gently draw a circle along the four walls of the box, put the tofu box upside down on the chopping block, and the white and tender tofu can be completely taken out. Cut the tofu into 5 cm square chunks, gently. Heat the oil in the pot to 70% heat with medium heat. Put the cut tofu into a dish with dry starch, remake the tofu by hand, so that the starch covers the tofu evenly, and fry the tofu in a pot. Hands must be dry, or they will stick to your hands and cause tofu to break. Stir slowly in the pot with a large spoon when frying, so that the tofu won't stick together. When the tofu slices turn golden, take them out, drain the oil, put them on a plate, and drizzle with plum sauce.