I can introduce a few: Ingredients: 2 pieces of soft tofu, 250 grams of fresh shrimp, 1 egg, 30 grams of pork fat, appropriate amounts of minced green onions, refined salt, starch, pepper, MSG, peanut oil 500g.

Preparation:

1. Put the tofu in the pot, add water and refined salt, bring to a boil, take out and drain off the water.

2. Wash the shrimps and chop them into minced shrimp paste; chop the pork fat into small pieces.

3. Put the tofu, shrimp paste, and fatty pork into a large bowl, add minced green onions, eggs, starch, pepper, and MSG. Season and stir until it becomes pureed tofu.

4. Put the pot on the fire, pour in the peanut oil, and heat it until it is 50% hot. Squeeze the tofu and meat paste into small balls and put them into the oil pan. Fry over medium heat until golden brown, take out and drain. oil and serve on a plate.

Features: Tender and delicious.

Sesame tofu

Ingredients: 300 grams of soft soybean tofu, 100 grams each of yellow beef, vegetable oil, and garlic sprouts, 15 grams each of sesame and pepper noodles, 20 grams of refined salt for soy sauce and wet starch, l0 grams, 200 grams of fresh soup.

Production process

①Cut the tofu into 1 cm square dices and blanch them briefly in warm boiled water. Chop the beef into pieces. Cut the garlic sprouts into 1 cm long pieces; ② Heat the oil in the wok, stir-fry the minced beef until it turns yellow, add refined salt and soy sauce and stir-fry together, then add fresh soup, add the tofu cubes, and finally add the garlic sprouts and thicken with wet starch , pour a little cooked oil, take it out of the pan and put it on a plate, sprinkle with sesame seeds and serve.

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250 ??grams of Bagongshan tofu

25 grams of cooked bamboo shoots

50 grams of shuifamuer

10 grams of shrimp seeds

Preparation method

1 Cut the tofu into cubes, bring to a boil in a pot of cold water, remove and drain.

2 Slice the bamboo shoots, add starch and water to make a paste. Boil the tofu in slurry, fry in 50% hot oil until golden color.

3 Stir-fry shrimp seeds, bamboo shoot slices and fungus in 50% hot oil, add tofu, seasoning and water, then add starch slurry to thicken, stir-fry for a few times and it is ready. Stir-fry the green beans and mushrooms, add seasonings and chicken stock, bring to a boil to thicken, add the shrimps and stir-fry evenly, take it out of the pan and put it in the bird's nest.

Yipin Tofu

Ingredients:

750 grams of tofu

25 grams each of mushrooms, winter bamboo shoots, water chestnuts and ham

50 grams each of scallops, sea cucumbers, pork fat and lean meat, and fresh shrimps

Preparation method

1 Dried scallops, sea cucumbers, mushrooms, winter bamboo shoots, fat and lean meat, and water chestnuts , cut the ham into cubes, blanch them together with the shrimps until dry;

2 Add cooking wine, marinate with refined salt;

3 Slice the elbows;

4 Remove the tofu slices Skin, make a cover on one piece, make a hole in the middle and fill it with stuffing, cover it, place elbow slices around it, put it in a casserole, add stock and seasonings, cook over low heat for 1 hour and put it into the bowl;

5 Boil the original soup to thicken it and pour it on the tofu.

Potato tofu

Ingredients

2 pieces of tofu

2 eggs

About 100 grams of chicken broth< /p>

Preparation method

1 Cut the tofu into cubes, add flour evenly, coat evenly with egg liquid and deep-fry until golden brown, take out.

2 Stir-fry the minced green onions in a hot pot, add chicken soup and tofu slices, bring to a boil and cover until the soup is gone.

Dongjiang thick tofu

Ingredients: 325g of skinless pork, 750g of light soup, 50g of dried sea rice soaked in skin, 500g of peanut oil, 500g of minced fish, 10g of green onion, 15g of tofu, 600g of tofu 7.5 grams of MSG, 12.5 grams of dark soy sauce, 15 grams of pepper, 0.5 grams of wet starch, 10 grams of dry starch, 20 grams of water, 50 grams of water

Production method:

1. Cut the tofu into 5 pieces 30 centimeter, 4 centimeter wide and 2.5 centimeter high pieces. Chop the pork and fish into the size of soybeans, and cut the shrimp into fine pieces.

2. Put the pork and fish in a basin, add 10 grams of refined salt and 0.5 grams of MSG, stir until there is glue, then add dried shrimps, water, dry starch, 10 grams of green onions, and minced fish 5 grams, stir the tart into the meat filling for about 2 minutes.

3. Dig a small hole 2.5 cm long, 1.5 cm wide, and 1.5 cm wide in the middle of each piece of tofu, and then add 20 grams of meat filling into each piece of tofu

4. Heat a wok over medium heat, add 25 grams of oil, add the thick tofu piece by piece, add oil twice while frying (about 25 grams each time), fry until both sides are golden brown, take it out and put it into a casserole, add the second soup and refined salt , MSG, cover, simmer over medium heat for 2 minutes until cooked, add soy sauce to adjust color, thicken with wet starch, pour 25 grams of oil, mix on a plate, sprinkle with green onions, minced fish, and pepper and it's ready.

Note:

1. Method for making minced Zuokou fish: Dried Zuokou fish is a specialty of Guangdong. Peel off the head, skin and bones of the dried Zuokou fish, remove the inside, heat a wok over medium heat, add peanut oil to 50% heat, add in the dried fish and fry until Golden yellow, loosened. After cooling, crush into powder.

2. When stirring the filling, use even force and stir in one direction.

3. Always turn the pan when frying to avoid burning the bottom.

Japanese fried tofu

Ingredients: flat tofu or Chinese hot pot tofu. 1 cup soy sauce. ____Half cup of mirin. 4 cups of water. Half a cup of fine white sugar. V. A little ginger (grind into juice). Bailuo grapes (purée with a juicer) and a little shredded seaweed. A little low-gluten flour

Production process 1. Boil soy sauce, water, mirin, ginger juice and sugar and set aside (tofu juice).

2. Cut hot pot tofu (1 piece) into 8 small pieces and dip in low-gluten flour.

3. Heat the oil to about 140℃, fry the tofu dipped in flour in the oil until golden brown, remove from the pan, and place it in a dish

4. Put a little radish on the tofu Pour the prepared tofu juice over the grape puree, add a little shredded seaweed and serve.

Mushroom stewed tofu

Ingredients: 50 grams of fresh mushrooms, 4 pieces of southern tofu, 10 grams of bamboo shoots, 25 grams of sesame oil, 15 grams of soy sauce, 5 grams of refined salt, 2 grams of MSG, 4 grams of cooking wine.

Features: Delicious flavor and rich nutrition.

Operation: 1. Cut the tofu into small pieces, put it into a cold water pot, add cooking wine, cook over high heat until trachoma appears, take out the purified water.

2. Put the wok on the fire, put in the fresh mushrooms and bamboo shoots, add soy sauce, refined salt, stock or water, then add the beans, bring to a boil over high heat, then slowly simmer for about approx. After 20 minutes, add sesame oil and MSG and serve. You can also thicken the sauce before serving.

Shrimp and Tofu Soup

Ingredients: 150 grams of shrimp, 1 piece of tofu, 1 winter bamboo shoot, 5 fragrant ruts, 40 grams of pork. Appropriate amounts of salt and MSG, cooking wine, a little cornstarch, and appropriate amounts of cooked cooking oil.

Operation: (1) Cut the tofu into small pieces, slice the bamboo shoots, shred the pork, and soak the mushrooms until soft and set aside. (2) Heat the oil in a pot, add shredded pork, mushrooms and bamboo shoots and stir-fry until cooked. (3) Add about 500 grams of water to boil, then add shrimps, tofu, salt, monosodium glutamate and cooking wine, then add corn starch water to thicken the soup and serve in a soup bowl.

Tomato tofu

Ingredients: 500 grams of tomatoes, a piece of tofu, 2 green onions, appropriate amount of oil, sugar, MSG, salt, cornstarch, and tomato juice.

Operation: Cut the tofu into small pieces, wash and cut the onions into sections, remove the stems from the tomatoes and cut them into pieces. Boil the tofu briefly in boiling water, remove and drain. Heat the oil in the pan, sauté the onions until fragrant, add the tomatoes and sauté for a while, then add the tofu and cook for 8 minutes, adjust the flavor, add the tomato juice, add the gravy and add the onions.

Fresh tofu skin and fried blue crab meat

Ingredients: fresh water tofu skin (2 pieces), clean crab meat (200g), chicken soup (1 small bowl), refined salt (12 .5 grams), water chestnut powder (2 tablespoons), chicken fat (2 tablespoons), rice wine (a little)

Operation:

1. First scoop out the yolk of the blue crab, Add a small amount of water, wine and water chestnut powder to dilute. Then steam the blue crabs in their shells and dig out the crab meat.

2. On one side, turn on the fire and add the chicken oil to melt. On the other side, chop the tofu skin into small pieces. Add the crab meat, raw crab roe, chicken soup, salt and wine to stir-fry. Then add the water chestnut powder. The pot is good if it is thin and thick.

Jin Honeycomb Tofu

200 grams of raw material tofu. 20 grams of fish meat and 15 grams of egg white. 50 grams of chicken strips, 15 grams of sea cucumber, 20 grams of shrimp, 15 grams of ham, 15 grams of mushrooms, 20 grams of dried shrimps, 15 grams of green beans, 15 grams of tendons, and 15 grams of winter bamboo shoots. 5 grams of refined salt, 1.5 grams of MSG, 25 grams of Shaoxing wine, 15 grams of soy sauce, and 100 grams of clear soup.

The production process is to clean the fish meat, remove the fascia, smash it into a fine mud, put it in a bowl and stir it with egg white, Shaoxing wine and refined salt to make fish material. Then stir the tofu into puree and mix with the fish ingredients. Cut the boiled chicken into strips, put it on the bottom of a large plate, smear it with tofu and fish ingredients, steam it in a cage for 10 minutes, take it out and it will become like tofu. Beat the egg white in a bowl to form a sherry paste, spread evenly on the "tofu", cut sea cucumbers, shrimps, ham, mushrooms, sea rice, green beans, Buddha tendons, and winter bamboo shoots into 1 cm square dices, and alternate colors. Insert it on top of the tofu, steam it in a basket for a while, then cut it into elephant eye pieces. Add clear soup, soy sauce, Shaoxing wine, monosodium glutamate, and refined salt to the soup pot, bring to a boil over high heat, skim off the foam, and pour into a porcelain pot. Push the tofu neatly into the soup and serve.

Features: Novel shape, fragrant and tender, delicious and nutritious.

Casserole tofu

Ingredients: 150 grams of soft tofu, 50 grams of carrots, 100 grams of cabbage sum, 100 grams of yuba and water-fat vermicelli

Production process

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(1) Cut the tofu into pieces and blanch them, take them out, soak the vermicelli and yuba, and cut the carrots into pieces; (2) Put the vermicelli, yuba, and carrots in a casserole, add the tofu, add chicken broth, and mix well After flavoring, bring to a boil over high heat, simmer over low heat until the flavor is absorbed, and pour sesame oil over it.

Tofu skin spring rolls

Ingredients

Five sheets of tofu skin (soybean oil skin), 100 grams of clean winter bamboo shoots, 100 grams of fresh shrimps, 750 grams of shepherd's purse, and lean pork 150 grams of meat, 1000 grams of sesame oil (approximately 200 grams consumed), appropriate amounts of MSG, flour, refined salt, and ginger.

Production

1. Cut each tofu skin into six small pieces and cut into 30 pieces. Cut winter bamboo shoots and pork into thin strips. Wash the shepherd's purse, put it into a pot of boiling water and blanch it slightly, remove it, drain it and chop it into small pieces. Put the flour into a bowl and add water to make a wet slurry;

2. Put the wok on high heat, heat 100 grams of sesame oil, add shredded winter bamboo shoots, shredded pork, mango greens, shrimps, MSG, refined salt, and ginger and stir-fry for 3 minutes, remove from the pan and form the filling;

3. Spread the tofu skin out on the chopping board, wrap the fillings one by one into rolls, and apply batter on the joints (maximum rolls into 30 spring rolls).

4. Put the original wok on high heat, add sesame oil (100 grams consumed), heat until 50% hot, fry the spring rolls one by one until golden brown, remove and serve.

Three Flavored Tofu

Ingredients: 3 large pieces of white tofu.

Accessories: 1 egg, 100g green onions, 500g peanut oil (150g consumption), 8g refined salt, 2g MSG, 2g sugar, 50g tomato sauce, 5g soy sauce, red pepper powder 1g, 1g pepper powder, 10g each of onion, ginger and garlic, 15g dry starch, 30g wet starch, 100g chicken broth, 10g sesame oil.

Features: Triangular, three-shaped, three-flavored, delicious and unique flavor.

Operation: 1. Divide the tofu into 3 parts: 1 part is cut into strips five centimeters long and the size of chopstick heads; one part is cut into slices five centimeters long, three centimeters wide and one centimeter thick; Cut into 1 cm triangles. Cut green onions into flowers. Cut the ginger into rice. Smash the garlic and chop into rice. Beat the eggs in a bowl. Mix soy sauce, sesame oil, appropriate amount of salt, monosodium glutamate, wet starch, and chopped green onion into juice. Pick and wash the green onions and cut into 5 cm lengths.

2. Put the tofu strips into the boiling water pot and drain them out. Add the tofu to the soy sauce, mix well, then coat with dry starch, deep-fry in oil until crispy and golden brown, pour into a colander and drain. Coat the tofu slices with egg liquid, fry them in an oil pan until both sides are brown, add chopped green onion, ginger, tomato paste, sugar, and an appropriate amount of salt, thicken with wet starch, and place in the middle of a long fish plate. Heat oil in another pot until it is 60% hot, add green onions to the pot and stir-fry, add chicken broth, salt, MSG, tofu strips, thicken with wet starch, and place on one end of the plate. Add oil to the pot and heat it until it is 70% hot. Add ginger, rice and minced garlic and stir-fry. Pour in diced tofu. Then add the juice and stir it a few times. Put it on the other end of the plate and serve.

Juicy tofu

Ingredients: 4 small pieces of tofu (each piece is 400 meters square), 1 dried shiitake mushroom, 1 eggplant, 1 piece of white radish, 20 grams of mashed white radish, 100 grams of flour

< p>Features: The dish is light and appropriate, taste the deliciousness of this ____ vegetarian dish

Operation: 1. Soak the dried shiitake mushrooms in hot water, cut the long eggplant into cross cuts from the end, and cut the bell pepper in half crosswise.

2. Coat the mushrooms, tofu and eggplant with flour and fry them in hot oil at 150 degrees Celsius for 3 minutes.

3. Put it in a bowl, top with seasonings and radish puree and serve

Pot-roasted tofu

Ingredients: 250 grams of tofu, 15-15 grams of shrimp glue grams, 125 grams of egg liquid, 1 coriander. 2 teaspoons of refined salt, 1.5 teaspoons of MSG, 3 teaspoons of sesame oil, 1 teaspoon each of pepper and baking powder, 2.5 teaspoons of sugar, 1 tablespoon of dry starch, 1000 grams of peanut oil, 3 teaspoons each of chicken juice and Huai salt.

Features: This dish is golden in color and has crispy skin.

Operation: 1. Wash the tofu and put it into a basin, put down the shrimp glue, mix the refined salt into a gel, add sugar, sesame oil, pepper, and one-fifth of the egg liquid, mix well, and put Place the coriander leaves on an oiled plate, arrange them in a rectangular shape, steam them in a basket for 10 minutes, take them out and let them cool. Then cut into small pieces.

2. Mix dry starch, baking powder, and egg liquid into a paste, and apply it on the tofu cubes.

3. Add 1000 grams of peanut oil to the wok, and when it is 50% hot (about 125°C), add the tofu and remove it from the heat. After frying and soaking for about 7 minutes, put the pot back on the stove and fry until hard and crispy and golden brown. Pour into a colander, drain off the oil and serve on a plate. When eaten, it is served with juice and salt.

Crab roe tofu

Ingredients: 200 grams of water tofu, 50 grams of crab roe, 75 grams of diced chicken. Serve 2 cups of soup, 3 teaspoons each of Shaoxing wine and wet starch, 2 teaspoons refined salt, 1 teaspoon each MSG and pepper.

Features: This dish is fresh, sweet and fragrant.

Operation: First mix the diced chicken with wet starch, and then smash the chicken into a slurry.

Heat a wok with oil, add Shaoxing wine and soup, put the diced chicken and water tofu into the wok, season with refined salt and MSG, sprinkle with pepper, thicken with wet starch, and then slowly pour in the crab roe. Mix well, add oil and stir well, pour into the soup basin and serve.

Mapo Tofu

Ingredients: 10 taels of tofu (about 400 grams), appropriate amounts of minced beef and green garlic sprouts. Appropriate amounts of tempeh, watercress, chili powder, pepper powder, salt, and soy sauce.

Features: It has the unique flavor of numbing, spicy, hot, tender, crispy, fragrant and fresh.

Operation: ① Cut the tofu into small cubes, put it in a pot of boiling water, add salt and soak it for a while, then drain the water. ② Chop the beef into pieces and stir-fry until crispy and fragrant. Add seasonings and broth and bring to a boil. Add tofu and cook to thicken. Add garlic sprouts and sprinkle with Sichuan peppercorns. Serve.

Nanhua Tofu

Ingredients: 150g honeycomb tofu, 75g Caiyuan, 25g aged straw mushroom. 3 teaspoons each of Shaoxing wine and wet starch, 2 teaspoons refined salt, 1 teaspoon each MSG, pepper, and sesame oil, 0.5 tablespoon vegetable oil, and 1 tablespoon soup stock.

Features: This dish is fragrant and fresh, and is a great addition to rice.

Operation: Heat 30% of the oil in the wok, put the vegetables and aged straw mushrooms in the pot, add Shaoxing wine, add the soup, add tofu, season with salt and MSG, and sprinkle with pepper Powder, thicken with wet starch, add oil and sesame oil, mix evenly and serve on a plate.

Beet Tofu

Ingredients: 300g beet stems, 200g soft tofu, 55g cooked lard, 50g coriander, 20g soy sauce, 12g sugar, 100g chicken broth, A little each of MSG, wet starch and chopped green onion.

Features: Soft and fragrant.

Operation:

1. Wash the beet stems, blanch them in boiling water, cut them into 3 cm long sections, cut the bean sprouts into 3 cm square pieces, wash and cut the coriander into equal segments.

2. First put the soft tofu into a pot of boiling water and simmer for 4-5 minutes on low heat. At the same time, turn the wok on high heat, add 35 grams of cooked bean curd oil, heat the oil and pour it into the vegetable soup. After it softens, add chicken soup, soy sauce, sugar and chopped green onion. When it boils, rinse the beans with water first

3. When it boils, add coriander segments, reduce to low heat and simmer for 2 minutes, then return to the boil. Bring to a boil over high heat for a few minutes, add MSG to thicken the sauce, top with 20 grams of cooked lard, turn it a few times, and put it on a plate.

Fat intestine tofu pudding

Ingredients: pig intestines, tender tofu pudding, Pixian watercress, pickled chili, pepper, salt, soy sauce, MSG, ginger, minced garlic, chives, cooking oil , scallions, cooking wine, water bean noodles

Features: red and white bean curd, thick and fragrant sausage, mellow texture, smooth and tender bean curd, spicy but not dry, appetizing and refreshing

Operation:

1. Wash the pork intestines, boil water in a pot, add cooking wine, ginger, green onions, and pork intestines. After cooking, remove and cut into long strips for later use.

2. Chop Pixian douban and pickled pepper into fine pieces.

3. Add a little oil to the pot and stir-fry the intestines. At the same time, add pepper, ginger and green onion until fragrant. Remove from the pot and set aside.

4. Heat oil in a pot, add watercress and pickled peppers, stir-fry until fragrant and colorful, add stock and bring to a boil, remove the bean curd and pickled pepper residue, add beancurds for flavor, and cook the fat intestines until the intestines are soft and flavorful. Remove the sauce from the pan and serve on a plate, sprinkle with chopped chives on top and serve. Note: When cooking fat intestines, firstly, they need to be washed to remove the smell; secondly, they need to be boiled without overcooking. When stir-frying, the water must be stir-fried to make them fragrant. After removing the bean paste, the finished dish will be cleaner. Be sure to burn it when cooking. Only when it is tasty can the taste be thick.

Three fresh tofu boxes

Features are fresh, tender and salty.

Ingredients: 250g tofu, 50g sea cucumber, 50g shrimp, 50g mushrooms, 15g soy sauce, 15g cooking wine, 2g salt, 4g MSG, 25g each of onion and ginger, oil, Appropriate amounts of stock and starch.

Preparation process 1. Cut the tofu into rectangles of 5 cm long, 3 cm wide and 3 cm thick, apply soy sauce, fry until golden color and remove the oil.

2. Wash the shrimps, sea cucumbers, and shiitake mushrooms and cut them into small cubes. Add salt, cooking wine, minced ginger, minced green onion, and MSG to make a filling.

3. Cut the fried tofu into small pieces and hollow it out, add the three delicacies stuffing, cover the taken out tofu into a box shape, place it in a bowl after cooking, add broth, cooking wine, green onions, Steam the ginger, soy sauce and monosodium glutamate until the flavors are absorbed, then drain the water. Bring the original sauce to a boil to remove the foam, pour water and starch to thicken it and pour it on the tofu box.

Steamed Yong Tofu

Ingredients: 150 grams of fish fillet (minced) (about 4 taels), 35 grams of fatty meat (about 1 tael), 1 tablespoon of dried shrimps, peel A little, 1 mushroom, 1 teaspoon green onion, 2 scallions, 6 squares of flat tofu (cloth-wrapped tofu can be used instead).

Seasoning: 1 teaspoon each of sugar, light soy sauce, sesame oil, and water, 2 teaspoons of corn flour, and a little pepper.

Gordon sauce ingredients: 1 tablespoon of oyster sauce, 1 teaspoon each of wine, ginger juice, sugar, and corn starch, and 1 and a half tablespoons of water.

Cooking steps: (1) Soak the dried shrimps, peel and mushrooms until soft and finely chop. (2) Cut the fat into small pieces. (3) Add seasonings to the fish, stir until gelatinous, and add dried shrimps. Chop the peel, mushrooms, fat, green onions and other pieces into pieces, and mix well. (4) Cut into long squares or triangles, dig a hole in the center, sprinkle a little corn flour, embed the fish filling, and decorate with coriander leaves. (5) Arrange the tofu on a plate, cover it with plastic wrap, leaving an opening to let out air, cook on high heat for 3 to 3 minutes and a half, then take it out.

(6) Place the gravy ingredients in a container and mix well, cover with plastic wrap, leaving an opening to let out air, cook over high heat for 1 minute and a half, take it out and pour it on the tofu, and it's ready to eat.

Fried tofu

Ingredients: 1 piece of firm tofu, 75 grams of shrimp, 20 grams of pork, 1 mushroom, a little peel, 1/2 tablespoon of egg white, 1 coriander, egg liquid 2 tbsp.

Seasoning: 1/4 teaspoon each of salt and sugar, 1 and a half teaspoons of light soy sauce, a little sesame oil, and a little pepper.

Gorgon juice ingredients: 1/2 teaspoon each of wine, oil, and pepper, 1/8 teaspoon each of salt and sugar, 1 teaspoon oyster sauce, 1/4 teaspoon cornstarch, 30 ml of soup.

Cooking steps: (1) Soak the mushrooms and dice them, and soak the peels and dice them. (2) Sprinkle a little salt on the tofu and wait until the water comes out. (3) Wash the shrimps and press them into shrimp paste. (4) Chop the pork, mix with shrimp gelatin, mushrooms, peel and seasonings, then stir in the egg whites. (5) Crush the tofu and mix evenly with the shrimp paste. (6) Grease a spoon with oil, press the tofu in, garnish with coriander leaves, and place on a plate. Cover with plastic wrap, leaving an opening to let out air, cook on high heat for 2 minutes, take out, take out the tofu from the spoon after freezing, and coat with egg juice. (7) Preheat the frying pan over high heat for 2 minutes, add 2 tablespoons of oil, put the tofu on top, cook over high heat for 30 seconds, reverse, and cook for another 1 minute. (8) Pour the gravy into a container, cook over medium-high heat for 1 minute, pour it on the tofu, and it is ready to eat.

Flower Tofu

Ingredients: 500 grams of tender tofu. 50 grams of fat meat, 50 grams of chicken breast, 30 grams of carrots, 20 grams of large bell peppers, 15 grams of mushrooms, and 50 grams of pea sprouts. 20 grams of onion and ginger water, 3 grams of salt, 25 grams of egg white, 500 grams of clear soup, and 2 grams of pepper. 30 grams of lard oil.

Production process

After peeling off the skin of the tofu, use a basket to sieve to make puree. Use gauze to dry the water and place it in a basin. Remove the fascia from the pig fat and chicken breasts and pound them into puree. Place them in the same pot with the tofu, add green onion and ginger water and stir well. Add salt and egg white to make a mixture. Apply a layer of lard oil on the fan-shaped and butterfly-shaped molds to make 10 fan-shaped and 2 butterfly-shaped tofu mixes respectively. Cut carrots, large bell peppers, mushrooms, etc. into different flower patterns and embed them in the tofu mix respectively. Serve, steam in a basket and set aside. Put the wok on high heat, add clear soup to boil, add pepper, add pea shoots and blanch until cooked, ladle into the soup basin, slide the steamed tofu into the soup and serve.

Features: beautiful shape, coordinated colors, clear soup: delicious taste and tender texture.

Wensi Tofu

Ingredients: tofu, chicken soup, shredded bamboo shoots, shredded mushrooms, salt, monosodium glutamate, shredded ham, shredded vegetables, and chicken fat.

Preparation method: Cut the tofu into shredded tofu, briefly blanch it in a pot of boiling water to remove the beany smell, and make the tofu into strips. Add clear chicken soup to the wok, add clear soup, add shredded tofu and bamboo shoots, Bring shredded shiitake mushrooms to a boil, skim off the foam, add salt, MSG, shredded ham and shredded vegetables and simmer briefly, take out of the pot and pour into a soup bowl, drizzle with chicken oil and serve.

Dish features: white and green color, tender tofu, delicious soup.

Sanmei Tofu

Ingredients: tofu, cabbage heart, fresh soup, refined salt, MSG, minced green onion, minced ginger, chicken fat, cooked lard.

Preparation method: Steam the tofu in a basket or a pot over water for about ten minutes, drain and cut into slices. Tear the cabbage heart into small strips by hand, and blanch them separately in a pot of boiling water. ; Put lard in the wok, heat until 50% hot, add onions and minced ginger and fry until fragrant, add fresh soup, salt, tofu, cabbage and bring to a boil, skim off the foam, add MSG, pour chicken oil and serve.

Dish features: The soup is milky white and fresh, the tofu is soft and smooth, the cabbage is fresh and tender, light and refreshing.

Fried tofu brain

Ingredients: Southern tofu, clear soup, Shaoxing wine, chicken fat, corn flour, salt, cooked lard, onion, ginger, MSG.

Preparation method: Cut the onions and ginger into fine pieces, wash the tofu with water and drain, heat the wok, pour in cooked lard, heat until 40 to 50% hot, add the onions and minced ginger. Stir-fry briefly, then add the tofu and stir-fry for two or three minutes. Stir continuously with an iron spoon. Then add salt, wine, clear soup, and MSG, stir into a soup, thicken with wet cornstarch, and pour in chicken oil. Serve.

Dish features: white color, thick soup, melts in the mouth, strong green onion aroma, suitable for the elderly.

Winter Mushroom Tofu

Ingredients: Southern tofu, shiitake mushrooms, and green beans.

Preparation method: Cut the tofu into square shapes with a thickness of 0.5 cm and a length and width of 4 cm. Wash the dried mushrooms and cut off the handles. Cook the dried green beans. Put the pot on high heat, add oil, when it is 60% hot, put the tofu into the pot one by one, fry until both sides are yellow, then add soy sauce, cooking wine, sugar, monosodium glutamate, fresh soup, cook over slow heat, stir in the corn starch and stir well Spoon onto plate. Put the pot on the fire, add oil and stir-fry the mushrooms and green beans. Add cooking wine, monosodium glutamate, and fresh soup. After the flavor is infused, pour in the corn starch and a little oil, turn a ladle out of the pot, and set it in the center of the tofu.

Dish features: Charred on the outside and tender on the inside, black and white contrasting, delicious and fragrant.

Frozen tofu with pickled cabbage and vermicelli

Making ingredients: frozen tofu, sauerkraut, longkou vermicelli, mushroom, pine mushroom, coriander

Preparation method: cut the frozen tofu into Blanch 2 cm square pieces in a pot of boiling water and rinse with cold water. Drain mushrooms and pine mushrooms separately and keep the original soup. Wash away the sediment. Soak the vermicelli in warm water until soft, cut into 20 cm long sections, remove the outer layer of the sauerkraut, slice into very thin long slices, cut into long strips, the thinner the better. Wash and cut the coriander into sections and place on a small plate.

Take a hot pot, put pine mushrooms on the bottom, put vermicelli on top, then put sauerkraut on top, add tofu, and mushrooms on top. Heat the wok, add mushrooms and pine mushrooms, bring the original soup to a boil, add refined salt, pepper, and peanut oil into the hot pot and cover. When serving, light the charcoal and add the same small plate of coriander segments to the hot pot dishes to add flavor.

Dish features: soft, tender, delicious, smooth, mellow, sour and delicious soup.