Ingredients: tofu, peanut butter or sesame paste, coriander,

Steps:

1, cut the tofu into small pieces (about one piece of tofu is cut into six or eight pieces and steamed in a pot; About ten minutes.

2. Set aside after steaming. Put sesame paste or peanut butter in a bowl, add some oil and dilute it slightly to make it look like a hook. Then burn the pot red, add the sauce, add a little salt, boil it, pour it on the tofu and sprinkle with coriander.

Peanut butter noodles

Ingredients: a packet of Thai vermicelli, filet mignon (shredded with white powder, marinated with salt and cooking wine for 30 minutes), 3 mushrooms (soaked and shredded), leek (cut into pieces) and an egg (fried into eggs in Peaches).

Seasoning: a packet of Thai peanut powder (add half a cup of water, two spoonfuls of oil, one spoonful of sugar, one spoonful of soy sauce and one spoonful of Chili powder, and cook for 10 minute until thick), oyster sauce, light soy sauce and cooking wine.

Production method:

1. Boil Thai vermicelli in a boiling water pot for 3 minutes (just a little "Q"), and drain in cold water. Heat two spoonfuls of oil, add beef, mushrooms and oyster sauce, and stir-fry with soy sauce. Add leeks, stir-fry the cooking wine a few times, and take the pot.

2. A packet of peanut powder with Thai flavor (add half a cup of water, two tablespoons of oil, one tablespoon of sugar, one tablespoon of soy sauce and one tablespoon of Chili powder, and cook on low heat 10 minute until thick).

3. Put the noodles back into the frying pan, mix them quickly and put them on the plate. Spread beef and shredded eggs on the sidewalk and pour in peanut butter.