Main Ingredients: Ingredients: 10 taels of tofu (about 400 grams), minced beef, green garlic slices, each in moderation.

Seasoning: tempeh, bean curd, chili powder, pepper powder, salt, soy sauce, moderate amount each.

Features: like jade inlaid with amber, with a unique flavor of numbness, spiciness, hotness, tenderness, crispness, fragrance and freshness.

Method of production: 1. Cut the tofu into small cubes, placed in a pot of boiling water with salt and slightly soaked, drained.

2. Beef chopped into minced stir-fry until crispy, add seasonings and broth boil under the tofu cooking thickening, under the garlic cloves, sprinkled with pepper into.

Fish-scented pocket tofu

Cuisine Cantonese

Type Cantonese cuisine

Basic features Crispy outside and hollow inside, fish flavor

Required ingredients A, 500 grams of tender tofu, 50 grams of pork tenderloin B, eggs, salt, baking soda, soybean flour, flour C, ginger, garlic, green onion, sugar, vinegar, salad oil

1. A material will be stirred into the mud and B material mixed well;

2, the pan under the oil to 30% heat, the tofu fried into a pocket-shaped, into the plate, hanging fish sauce that is completed.

Glass tofu

Raw materials Tofu 5 pieces, 40 grams of water starch, 15 grams of flour, 750 grams of cooked vegetable oil (about 75 grams), 100 grams of sugar.

Practice Put the tofu into boiling water and cook through, pull out and rinse, cut into cubes, roll in flour and wait for use.

Frying pan placed on a high flame, put the oil, until the oil burns to seventy percent of the heat, the tofu block hang starch paste, one by one into the oil frying, frying until the tofu block was golden brown, with a hand spoon touch feel stiff as well, poured into the funnel, the control of the remaining oil. The original pot to leave a little oil, put sugar boiling syrup, until the syrup boiled to a hand spoon down a pour, issued a "lala" crisp sound, immediately into the fried tofu, upside down twice, to be hung evenly syrup tofu blocks, scattered in a large flat plate (plate bottom smear layer of oil). Quickly use chopsticks to disperse the tofu, do not let the tofu pull out the silk. Then pick the tofu pieces one by one into the plate, yard ready.

Pregnant tofu

The name is a bit strange, because it's tofu with a meat filling in the center, which is why it's called pregnant tofu.

Ingredients: tofu, meat (preferably minced pork), wild mushrooms, cornstarch, chicken essence, refined salt, chopped green onions and so on.

It's specific production process is: first of all, cut the tofu into cubes, then in the center of a horizontal cut, and then fill the chopped meat into it. Then wrapped in wet starch, into the seventy percent hot oil slightly fried, not too old. Then served on a plate, followed by pouring sauce, first of all, add a moderate amount of peanut oil in the pot, the next onion, ginger and garlic sautéed out of the flavor and then fish out, cut the wild mushrooms into the pot and stir fry a little bit, add a little broth and then add starch thickening. Sprinkle some chopped green onions on the tofu, and pour the soup on top. There are many ways to eat tofu, and you'll love it even more after you try this.

Features: Tofu is naturally rich in nutrients, and tofu in the womb tastes crispy on the outside and tender on the inside, as well as the flavor of meat, and the color is also very attractive.