1

One piece of tofu (about a catty and a half).

2

Half a catty of meat stuffing (add cooking wine, sugar, minced green garlic, remove fishy smell and refresh. )

three

Dried seaweed, fungus, bamboo shoots.

four

One tomato and one cucumber.

five

Tofu is cut into rectangular pieces (five centimeters long and three centimeters wide).

six

Sit on the stove and fire to add oil (one and a half pounds).

seven

When the oil temperature is 60% to 70% hot (about 220 degrees), put in the bean curd blank and fry it evenly (turn it over constantly with a colander).

eight

Deep-fry until golden brown and remove for later use.

nine

Bend two meters of iron wire into a rectangle (according to the width of tofu)

10

Cut the tofu box along the length, don't cut it off.

1 1

Rectangular iron wire is inserted along one end and to the end.

12

Drag it to the other end.

13

Just lift it up and the tofu box will be dug up.

14

Dig out the tofu heart for later use.

15

Chop the tofu heart into mung bean-sized stuffing.

16

Chop dried seaweed, auricularia and tofu stuffing into a container.

17

Leave the bottom oil in the frying pan, add the onion and ginger stuffing and stir fry.

18

Stir-fry the tofu stuffing.

19

According to personal taste, add seasoning and stir well.

twenty

Put the fried stuffing in a container for later use.

2 1

Fill the fried stuffing into the dug tofu box.

22

After filling the stuffing, put it on the plate and put it in a steamer for steaming.

23

Tomatoes are cut into hob blocks, cucumbers are sliced, and fungus is chopped.

24

Put the oil in the pan, add the onion and Jiang Mo to stir-fry the fragrance, and add all the ingredients to stir-fry.

25

Add a little soy sauce, vinegar and soup soaked in dried seaweed. Add starch and thicken with sesame oil.

26

Add soy sauce, salt, vinegar and seaweed soup. Thicken the starch with sesame oil.

27

Pour it into the tofu box, and a delicious tofu box will be finished.