First, cut the tender tofu into even pieces, arrange them neatly in porcelain bowls, sprinkle a little salt on the tofu to marinate it, and then a little water will be marinated, and throw it away. Beat the raw eggs into a bowl, add a little salt and mix well. Drain the water. The ratio of egg liquid to water is 1: 2. Pour the prepared egg liquid into a bowl with tofu, and steam it in a pan. First, boil the water in a stainless steel steamer and then turn to low heat for steaming. For students who like steamed egg custard thicker, the ratio of egg liquid to water can be adjusted moderately, and 1: 1 is almost the same.

cut the lean pork into minced pork, add rice wine and cassava starch, and knead well. Add some oil to the pot, turn on a small fire, add the meat foam and stir-fry until the color fades, then add a proper amount of soy sauce, oil consumption, salt and a little soy sauce, stir well, add about 15ml of water, cover the lid and cook for a while, until the juice is a little thick. At this time, the tofu and egg custard is also steamed similarly. Pour the good meat foam in the pot on the tofu and egg custard immediately, sprinkle a little green onion, and steam the eggs with tempting tofu.

First prepare the materials: tofu, garlic, oil, salt, soy sauce, starch, and bean paste. After preparation, clean garlic, cut into pieces, mince garlic, cut tofu into pieces, chop bean paste finely, prepare a wok in advance to boil the oil, add oil and bean paste to stir-fry until fragrant, and add a little garlic to stir-fry until fragrant.

all the raw materials are cleaned, the flower knife is used, the tofu is cut into appropriate pieces, the onion is shredded, the pork belly is cut into pieces, the dried Chili is cut into strips, the green and red peppers are cut into rings, the onion and ginger are cut into pieces, and the shallot and garlic are cut into strips for reservation. Give more oil to the pot, burn the oil, fry the tofu until it is golden on both sides, and take it out to control the oil and replenish water. Leave the bottom oil in the pot, put the pork belly into the pot and stir-fry the oil, add the dried Chili to stir-fry the aroma, then add the Pixian bean paste, onion ginger and stir-fry the Chili oil with low heat. Add green and red peppers and stir-fry for a while, then pour the fried tofu into the pot and stir-fry.