Raw materials: celery, lily, cashew nuts and medlar.

Taste: salty and light.

Exercise:

(1) Wash celery, peel and cut into diamond-shaped pieces; Lily is broken and washed; Fried cashews for later use;

(2) Boil the water in the pot, add celery and medlar after boiling, blanch and take out; Add a little hot oil to another pot, pour celery, lily, medlar, salt, mushroom essence and a little water, stir fry a few times, thicken with a little water starch, and pour a few drops of sesame oil.

Dongpo tofu

Ingredients: tofu, bamboo shoots, mushrooms.

Exercise:

1. Cut the tofu into large pieces, put it in the batter mixed with flour and salt, then fry it in the oil pan until golden brown, take it out and air dry;

2, another pot of hot oil, saute ginger, pour bamboo shoots and mushrooms and stir fry, add salt.

Braised tofu with broccoli

Ingredients: broccoli, tofu (salted tofu, not tender tofu)

Exercise:

1, broccoli washed and cut into small flowers; Cut tofu into pieces; Cut the red pepper into sections.

2, hot oil from the pot, tofu with a small fire slightly yellow, spare; Blanch broccoli with boiling water, remove and drain for later use.

3. Saute ginger slices with a little oil left in the pot, saute red pepper, then pour broccoli and tofu in turn, stir fry a few times, season with salt, pepper and mushroom essence, and finally look up the book.

Tofu with Chinese Toon

Ingredients: Tofu, Toona sinensis sauce, oyster sauce.

Exercise:

1. Slice tofu, fry with a little until golden on both sides, and take out the pot.

2. Take another pot, pour Toona sinensis and rapeseed oil into the pot, add oyster sauce and a little water, and boil together to make Toona sinensis sauce.

3. Pour the sauce on the fried tofu.

Fried soybean sprouts

Ingredients: soybean sprouts, a little coriander

Exercise:

1. Wash the bean sprouts, remove the small tail, blanch in boiling water for half a minute, let cool, and control the moisture. Cut the coriander into sections for later use.

2. Heat a little oil in the pan and saute Jiang Mo until fragrant. Pour in soybean sprouts and stir fry quickly. Sprinkle a little water in the middle, add salt and mushroom essence to taste. When the water is dry, take out the pan and mix in coriander when serving.

Xianggan tofu

Ingredients: tofu, mushrooms, medlar and ginger.

Seasoning: dried pepper, pepper, cumin powder, curry powder, perilla, coriander.

Exercise:

1. Cut the tofu into small pieces and fry it in oil for later use.

2. Take the hot oil out of the pan, add the dried pepper, pepper and tofu and stir fry together.

3. Add mushrooms, medlar and ginger slices, add soy sauce, mushroom essence, cumin powder, curry powder, perilla leaves and a little water to stew.

4. When there is not much water, put coriander in the pot.