The practices of home-made tofu include Mapo tofu, hot and sour tofu soup, dry fried tofu, braised tofu, fragrant fried tofu, and shredded tofu with sauce flavor.

1. Mapo tofu:

Cut the tofu into small pieces, blanch it with boiling water and pick it up. Mix minced meat and bean paste evenly, stir-fry in oil, add dried red pepper, Jiang Mo, minced garlic, bean paste, salt, sugar and vinegar, stir-fry, add water to boil, add tofu, and sprinkle chopped green onion after cooking.

2. Hot and sour tofu soup:

Cut the tofu into small pieces and add it to the boiled broth. Add edible fungus, auricularia auricula, egg, chopped green onion, ginger, vinegar, salt, pepper and other seasonings, boil and sprinkle with coriander.

3. Dry fried tofu:

Cut the tofu into small pieces, stir-fry with washed dried peppers and prickly ash, add a little salt and chicken essence, and sprinkle with chopped green onion.

4. Braised tofu:

Cut the tofu into small pieces, put it in the oil pan, fry until the surface is golden yellow, and take it out. Add ginger slices, minced garlic, bean paste, soy sauce, sugar and other seasonings to boil, add tofu and cook until it tastes good.

5. Fried tofu:

Cut tofu into small pieces, fry on both sides until golden brown, add appropriate amount of salt and pepper, and dip in garlic sauce to eat.

6. Sauced tofu shreds:

Slice tofu into thin wires, add minced garlic and bean paste and stir fry. Add salt, chicken essence and soy sauce and continue to stir-fry until it tastes good. Sprinkle a little chopped green onion.