1. Fried tofu with tofu, pepper segments, sesame oil, monosodium glutamate, white rice vinegar and sugar. Now we are going to cut the tofu we want to buy back into cubes. Be sure to use hard water tofu, which is hard in texture and won't break easily when frying. I use a non-stick pan here. Put a little vegetable oil in a non-stick pan. Heat it. Let's put the freshly sliced tofu in and fry it slowly. Fry the tofu with low heat until it turns yellow, which is similar to your favorite taste. I like to eat burnt things, so I can fry them for a while. If you like it tender, you can fry it for a while. Prepare a small plate and add two spoonfuls of chopped hot sauce to the bowl. Add a little pure honey, sesame oil, monosodium glutamate, white rice vinegar and sugar, and mix well as seasoning. Put the tofu on the plate piece by piece, then pour the juice on it, and the tofu can be eaten. This kind of oily tofu is best eaten while it is hot. Crispy outside and tender inside, thick and delicious sauce, fried at home for less than 5 yuan, do you like it? Prepare all kinds of raw materials, cut the onion into sections, and cut the garlic into mashed garlic, and prepare them on the plate.

2. Mapo Tofu Wash the tofu and cut it into small triangles. Pour a proper amount of water into the pot, add a spoonful of salt after boiling, put the quilt in the pot and blanch it, then take it out and drain it. Why bleach? There are two problems, one is to eliminate the beany smell, and the other is to add enough salt to eliminate the excess water in tofu, making tofu more malleable and tender, thus reducing the breakage rate after cooking. If you want tofu to be tender and not broken, you must do this!

Pour an appropriate amount of cooking oil into the pot, burn the oil, add the pepper particles, and stir-fry with slow fire for fragrance. Add onion and garlic and stir-fry until fragrant. Add bean paste, stir-fry the sauce until fragrant, then pour in Chili powder and stir-fry until symmetrical. Then put a small amount of cold water into the pot, add a small amount of soy sauce and a proper amount of salt, and bring to a boil. After boiling, put it into a military quilt and gently spread the tofu with a spatula. Cover and stew for 3 minutes. Be careful not to roll tofu halfway. Then stir-fry the sugar color. When the juice is half collected, the starch is mixed with water to make a thick powder, which is put into the pot to make it sticky. Add appropriate amount of chicken essence to taste and turn off the heat. Take it out and put it on the plate. Sprinkle onions on it.