Ingredients: tofu, salt, chicken essence, onion, ginger, garlic, soy sauce, watercress, hot sauce and sugar.

Exercise:

1. Put the tofu in a steamer and steam for about 10 minutes. Take it out and let it cool.

2. Cut the tofu into diamond-shaped pieces with moderate thickness.

3. Put oil in the pot and heat it to about 60%. Add tofu pieces and fry until golden on both sides.

4. Cut the green pepper and red pepper into sections. When the oil of fried tofu is heated to 70%, add onion, ginger and garlic until fragrant, add a spoonful of hot sauce and stir-fry red oil.

5. Add the fried tofu, stir fry, add a spoonful of sugar, add a proper amount of soy sauce and stir fry, and add a little water.

6. When the cooking soup is almost dry, add a little salt and chicken essence to the pot.

Second, fish-flavored tofu

Ingredients: Beidoufu (one piece), bean paste, garlic, ginger, sugar, vinegar, soy sauce, salt and oil.

Exercise:

1. Cut the tofu into small pieces (the smaller it is, the more delicious it is), fry it in an oil pan until the surface is golden, and take it out for later use.

2. Chop garlic and ginger, and mix a small bowl of fish-flavored juice: soy sauce 1 spoon, 2 spoons of vinegar, and sugar 1 spoon.

3. After the pot is hot, pour in the oil, first add the minced ginger and garlic and stir fry.

4. Pour in bean paste, stir-fry until fragrant, and pour in 2 spoonfuls of water or stock.

5, then pour in the tofu pieces and stir fry evenly.

6. Pour in the prepared fish-flavored sauce and cook over high heat until the juice is collected.

Third, crispy tofu.

Ingredients: 400g of tofu, egg 1 piece, green pepper 1 piece, 3 cloves of garlic, half a spoonful of vinegar, 2 tablespoons of soy sauce, appropriate amount of sugar, appropriate amount of sesame oil and appropriate amount of peanut oil.

Exercise:

1. Tofu is soaked in salt water, drained and cut into pieces with the same thickness and size.

2. Stir the eggs evenly and beat them into egg liquid.

3. Soak the tofu blocks evenly in the egg liquid.

4, add oil to the pot, burn to 70% heat, add tofu slices and fry until both sides are golden, and serve.

5. Chop green pepper and garlic cloves, add soy sauce, vinegar, sugar and sesame oil, and make juice.

6, fried tofu blocks can be eaten with dipping sauce.

Fourth, pork belly tofu

Ingredients: pork belly 100g, egg 1, half root of Chinese cabbage (defoliated part), 500g of tofu, onion ginger, pepper, aniseed and salt.

Exercise:

1. Slice pork belly, onion and ginger, cut Chinese cabbage, stir-fry eggs with poached eggs, cut into pieces, slice tofu with water, and wash with cold water for later use.

2. Put cold water in the casserole, add pork belly, pepper, aniseed and onion ginger to boil, and filter the foam while cooking.

3. Add poached egg pieces and cook together. When the soup turns white, tofu, vermicelli and cabbage will be added in turn. After boiling, add salt.

Five, pot collapse tofu

Ingredients: 9 pieces of tofu, peanut oil, soy sauce, pepper, corn starch, chives, pork 100g, salt, oyster sauce, chicken powder and water.

Exercise:

1, dig a small piece of tofu in the middle, preferably hemispherical, and be careful not to dig through the bottom.

2. Chop the pork, add peanut oil, salt, chicken powder, corn starch and pepper and mix well.

3. Brew the minced meat with good taste into the tofu hole.

4. Put peanut oil in the pot and fry the soaked tofu until golden brown.

5, put water in the bowl, add salt, soy sauce, oyster sauce, pepper, chicken powder, corn starch and mix well, called mixed sauce.

6. Add the prepared sauce to the fried tofu, simmer until the juice is dry, and finally sprinkle with chopped green onion.

Six, minced meat tofu

Ingredients: 500g of tofu, 50g of chopped pork belly, corn oil, salt, soy sauce, cooking wine, tomato, pepper, starch and monosodium glutamate.

Exercise:

1, tofu, pepper, tomato and onion.

2. Heat oil in a wok, saute shallots, add minced meat and stir-fry minced meat.

3. Add tomatoes, cooking wine and soy sauce and stir fry quickly. Add tofu pieces and stir fry evenly.

4. Add a proper amount of water, add Chili pieces to boil, and turn to medium heat for 5 minutes.

5, add some monosodium glutamate before cooking, and use water starch to collect juice.

Seven, home-cooked Mapo tofu

Ingredients: 300g of tofu, pork stuffing 100g, leek 1 root, ginger 1 small piece, 6 cloves of garlic, pepper 1 tablespoon, proper amount of starch and 2 dried peppers. 30g of cooking oil, sesame oil 1 tablespoon, soy sauce 1 2 tablespoons, bean paste1tablespoon, and 2 tablespoons of sugar.

Exercise:

1. Stir-fry Zanthoxylum bungeanum, take it out and press it into powder, chop bean paste, cut tofu into pieces, put it in boiling water, and blanch it with salt for later use;

2. Pour the oil in a pan, stir-fry the bean paste evenly, then add the meat, minced onion and ginger and stir-fry;

3. Add rice wine, soy sauce and sugar, cover and stew for a while, add monosodium glutamate, pepper and water starch to thicken, sprinkle with garlic powder, and sprinkle with pepper powder after serving.

Eight, tofu vegetable cup

Ingredients: tofu100g, pork stuffing 40g, carrot 20g, green pepper 20g, mushroom 20g and corn 20g. 3g of salt, 2g of monosodium glutamate, 4g of sesame oil, 3g of seafood soy sauce, 4g of minced onion and ginger, 3g of cooking wine, 3g of pepper and 2g of sugar.

Exercise:

1. Cut one side of the tofu bubble, dig out the tofu in the middle with a spoon, and present a tofu box.

2. Add salt, monosodium glutamate, sesame oil, seafood soy sauce, minced onion and ginger, cooking wine, pepper and sugar to the meat and stir evenly in one direction.

3. Chop the dug tofu, mushrooms, carrots, green peppers and corn kernels, and mix well with salt, pepper and monosodium glutamate respectively.

4. Put the meat stuffing into the bottom of the tofu box. Don't fill it. Add other vegetables to the meat stuffing and put it on a plate.

5. Drain the water in the steamer, bring it to a boil, put it on a plate and steam for 8 minutes on medium heat.

Nine, leek fried tofu

Ingredients: 400g of brine tofu, 2 eggs, 20g of shallots, 5g of sliced onion and ginger, 8g of starch, 8g of salt, 5g of chicken powder, 5g of pepper and 30g of peanut oil.

Exercise:

1. First, cut the brine tofu into pieces with a length of 8 cm, a width of 5 cm and a thickness of 0.6 cm.

2. Beat the eggs into a bowl and break them up with chopsticks; Cut the shallots.

3. Put the onion and ginger slices into a bowl, add seasoning and 50g of water, and stir well.

4. Soak the sliced tofu in feed water for 20 minutes, and then drain the water.

5. Put the tofu slices into the starch and dip them in the starch, then put them into the egg liquid and dip them in the egg liquid evenly. After heating, put them in a pot filled with peanut oil, and heat them evenly on medium heat.

6. When one side is fried to golden brown, sprinkle chopped chives evenly on the egg mixture, turn over and fry the other side with chopped green onion with a spatula, and fry both sides until golden brown, then take out the pan and plate.

Ten, shrimp bean curd soup

Ingredients: tender tofu 1, fresh shrimp 10, 6-8 mushrooms, 2 eggs, appropriate amount of chives, salt, cooking wine and sesame oil.

Exercise:

1, the tofu is mashed and the mushrooms are soaked.

2. Beat the eggs into the tofu sauce and stir well.

3, diced shrimp, diced mushrooms, poured into the tofu mud.

4. Add salt, cooking wine and pepper and mix well.

5. Put the bean paste into a bowl and steam in a steamer for about 10 minute.

6. Sprinkle a little chopped green onion on the surface and drop a few drops of sesame oil.