Raw materials: tender tofu, beef, chopped green onion, minced garlic, green garlic, Chili powder, pepper powder, refined salt, chicken essence, spicy lobster sauce, water starch and vegetable oil.

Practice: cut tofu into pieces, blanch, remove and drain; Dice beef; Chop green garlic; Mash fermented soybean and mix with pepper powder evenly. Stir-fry shallots and garlic in a hot oil pan, add beef and stir-fry until half-cooked, then add tofu and seasoning and stir-fry evenly. Sprinkle with green garlic and water starch after boiling.

Garlic seedling sand tea tofu

Ingredients: Tofu, carrot, bacon, garlic sprout, red pepper, sugar, soy sauce, sand tea sauce and vegetable oil.

Practice: Wash, peel and slice carrots; Remove the head and tail of garlic seedlings and red peppers, wash and cut diagonally; Wash the tofu, dry it, and cut it into 1.5cm thick slices. Heat oil in a pan, fry tofu until golden on both sides, add bacon and seasoning, add garlic sprouts, carrot slices and pepper slices, and serve.

red cooked beancurd pieces

Ingredients: old tofu, red pepper, seasoning A: sesame oil, seasoning B: broth, sand tea sauce, bean paste, soy sauce, vegetable oil.

Practice: Wash tofu and cut into thick slices; Wash the red pepper, remove the pedicle and shred the seeds for later use. Pour the vegetable oil into the pot. When heated to 50%, add tofu and fry until the skin becomes hard. Take out and drain. Boil seasoning B, add tofu and simmer for 20 minutes, put it in a bowl, sprinkle with shredded red pepper and pour seasoning A.