Oil, onion, water and tofu Raw materials: Beidoufu 1 box seasoning: 2 tablespoons of soy sauce, 2 tablespoons of oil consumption, 2 tablespoons of aged vinegar, 1 tablespoon of sugar, appropriate amount of green onion, appropriate amount of dried red pepper, a small amount of fragrant garlic and appropriate amount of edible oil. Production process: 1, turn the Beidoufu upside down and cut a small hole in all four corners. 2, then turn it over, first tear off a layer of adhesive tape on the surface, and immediately turn it over on the plate. The tofu removed in this way will be more detailed. 3, prepare all kinds of spices, onion cut, Lai Xiang chopped. 4, green onions and dried red peppers, put in a small plate, add green vegetable oil to the wok, then pour it on it while it is hot and let it cool. 5. Then boil hot water in the pot. After the water boils, put it in tofu and steam for 3 ~ 4 minutes. 6. Take out the tofu and let it dry for a while. Throw away the water on the plate. Add 2 tablespoons of soy sauce, 2 tablespoons of oil consumption, 2 tablespoons of aged vinegar, 1 tablespoon of sugar and a little cold water to the small dish. After mixing well, pour it on the tofu, then pour in the oil onion and sprinkle with vanilla.

Steamed ribs with black bean sauce: 400g, black bean sauce 1 5g, garlic 5g, ginger 5g, rice wine 1 spoon, edible salt 1 2 teaspoons, soy sauce 1 teaspoon, sugar1teaspoon, and oil consumption/. Practice: 1. Chop a small piece of sparerib, wash it until there is no blood, soak it in warm water 15 minutes, pick it up and drain it. 2. Chop the dried lobster sauce, chop the onion and ginger into a bowl, add cooking wine, salt, soy sauce, oil consumption, sugar and white pepper and mix well to make water lobster sauce. 3. Pour the stir-fried lobster sauce into the ribs and stir, then pour 1 spoon vegetable oil and stir. 4. Add water and starch, stir in a hot pot, and steam for 15 minutes until the pork ribs are soft and rotten.

Ingredients of fat sausage: 500g pork sausage, proper amount of oil, proper amount of salt, 2 green peppers, scallion 1 root, garlic10g, 2 star anise, proper amount of ginger, 6ml braised soy sauce, 3ml rice wine10ml sugar, 4g white pepper and 8g cassava starch. 2. Pick up the cold chicken soup again. 3. Wash the cooked cold chicken with clear water. 4. Take cold water, pour it into cold chicken, add ginger and garlic, rice wine and star anise and cook for about half an hour. 5. Cut green peppers, shallots, carrots and garlic into pieces for later use. 6. Put the seasoning into a bowl and add some cold water to make a bowl of juice. 7. Steamed intestines can be fished out with chopsticks. 8. Cut into pieces when it is not too hot. 9. Boil the oil and pour in the onion, ginger, garlic and carrots. Add green pepper. 10, pour the cold chicken into the wok and cook for a while. Just pour in a bowl of juice and mix well.