1. Gold and silver tofu

Ingredients: 15g of tofu, 1g of oily tofu, 2 straw mushrooms (canned), 2 onions, 1g of water, 15g of soup stock (powder), 15g of soy sauce, 4g of sugar, 4g of onion oil and a little starch.

Method: Cut tofu and oily tofu into 2cm square pieces, add water into the pot, add soup, tofu, straw mushroom, soy sauce, sugar, etc. after boiling, cook for about 1min, thicken with starch paste, put into a bowl, pour in onion oil around, and sprinkle onion segments on the surface.

2. Walnut Tofu Pill

Ingredients: 25g of tofu, 2 eggs, 5g of flour, 5g of salad oil, 5g of stock, and appropriate amounts of salt, starch, pepper, monosodium glutamate and walnut kernel.

Method: Crush tofu with a spoon, beat in eggs, add salt, starch, bean powder, pepper and monosodium glutamate and mix well to make 2 balls, with a walnut kernel in the middle of each ball. Stir-fry the balls with salad oil until 5% to 6% heat.

3. Pipa Tofu

Ingredients: 15g of South Tofu, 1g of lean minced pork, 2 eggs, appropriate amounts of starch, salt water, cooking wine, pepper, monosodium glutamate, onion and ginger, a little shredded ham and water-soaked mushrooms, 1g of red wine and 5g of broth.

method: blanch tofu in boiling water, then mash it, mix it with minced meat, egg juice, starch, salt water, cooking wine, pepper and monosodium glutamate until it becomes thick, add onion, ginger and water, then add a little sesame oil, mix well, use 1 spoons, each with a little oil, put it into tofu paste, add shredded ham and shredded mushrooms, and steam on the pot. Boil the stock, add the red wine, and pour it on the pipa tofu when it boils again.

4. Xuecai Tofu Soup

Ingredients: 2g of tofu, 1g of potherb mustard, salt, chopped green onion, monosodium glutamate and 5g of salad oil.

method: blanch the bean curd in boiling water and cut it into 1cm square dices. Wash the potherb and dice it. Heat the pan, stir-fry chopped green onion until it is fragrant, add appropriate amount of water, add potherb mustard and diced tofu when the water boils, simmer for a quarter of an hour, and add refined salt and monosodium glutamate to serve.

5. Mapo Tofu

Ingredients: 1 pair of tofu, 5 grams of minced meat, 1 grams of vegetable oil, 35 grams of douban hot sauce, 3.5 grams of monosodium glutamate, 1 grams of bone soup, 15 grams of red oil, .5 grams of pepper powder, 3 grams of wet starch, 2 onions, 1 grams of ginger and 2 cloves of garlic.

Method: Cut the tofu into 1cm square cubes, put it into a container, pour 1g of boiling water, soak for about 1min, and pour it into a colander to drain. Wash onion, ginger and garlic and cut into fine powder. Heat the pot over a high fire, add 5g of vegetable oil, stir-fry minced meat until it turns color, add minced onion, ginger and garlic, stir-fry until fragrant, add watercress hot sauce and stir-fry red oil. Add bone soup and monosodium glutamate to diced tofu, thicken it with wet starch after boiling, pour in 5 grams of vegetable oil, turn the pot, gently push it with a spoon, pour in red oil, sprinkle with pepper powder, and serve in a deep soup basin. Features: golden red color, strong spicy taste, fresh and delicious. Key points: Boil the water for scalding the diced tofu, pour the cooked oil on the tofu, and no water will come out after serving.

6. Yipin Tofu Soup

Ingredients: tender tofu (25g), green leafy vegetables (a little), chicken (6g), monosodium glutamate (a little), eggs (3), refined salt (a little), Dictyophora sinensis (4g), pepper (a little), chicken soup (1 bowl). Beat the chicken into minced chicken with the back of a knife, put a little water to melt it, remove the chicken tendon and merge it into tofu; Remove the protein from the eggs and beat them up. 2. Mix the above materials, add salt, monosodium glutamate and pepper, pour them into the basin and smooth them (put some oil on the basin first to prevent tofu from sticking to the minced chicken), use some colored meat materials on the surface (at your discretion), and decorate them with flowers, trees or other patterns. Then steam them in the cage seven minutes before eating. Third, add bamboo shoots and green leafy vegetables to the hot chicken soup, and then pour the steamed tofu into it. 7. Thai fried tofu

Ingredients: 1 piece of tofu, 8 grams of fried crispy peanuts and 6 grams of oil. Sweet and sour sauce: 14 cups of water, 1 tablespoon of sugar, 2 teaspoons of lime juice and 1 teaspoon of red pepper. Practice: 1. Sweet and sour juice cooking method: add sugar after boiling water, cook it to a pulp with slow fire, and add lime juice and red pepper. 2. Stir-fried crispy peanuts are crushed with a knife. 3. Wipe the tofu evenly with salt, remove the water, cut into strips, put it in boiling oil, fry until golden brown, remove it and remove the oil. 4, fried tofu on the plate, sprinkled with peanuts, mixed or dipped in sweet and sour juice to eat. Experience: Lemon juice can be used instead of lemon juice. Put peanuts in the pot and stir-fry until fragrant. Remove the peanut coat to make fried crispy peanuts.

8. Pocket tofu

Ingredients: 75g of tofu, 5g of winter bamboo shoots, 5g of Chinese cabbage, 1g of edible alkali, 5g of cooked vegetable oil, 5g of broth, 5g of milk soup, 2g of pepper, 1g of cooking wine, 3g of Sichuan salt and 1g of monosodium glutamate.

practice: peel the tofu and cut it into strips 6 cm long and 2 cm square, with 3 strips. Cut the winter bamboo shoots into dominoes. Wash the cabbage. Use two woks and put them on two stoves, in which 5g of boiling water is put into the upper wok and edible alkali is added to keep it slightly boiling. In another pot, put the cooked vegetable oil to 7% heat (about 175℃), put the tofu strips in several times, fry them until golden brown, take them out, soak them in alkaline water pot for about 4 minutes, take them out and put them in clear water to remove alkali, then put them in alkaline water pot for about 5 minutes for the second time, and then bleach them with clear water. Soak the deep-fried tofu in boiling water again and blanch it in broth twice. Boil the milk soup in a pot, add winter bamboo shoots, pepper, cooking wine and Sichuan salt to boil, then add bean curd sticks, Chinese cabbage and monosodium glutamate, and put them into a soup bowl.

9. Tomato bean curd

Ingredients: 5g of tomato, one piece of bean curd, 2 onions, and proper amount of oil, sugar, monosodium glutamate, salt, cornstarch and tomato juice.

production: cut the tofu into small pieces, wash and cut the onion, and cut the tomato into pieces. Boil the tofu in boiling water, then pick it up and drain it. Stir-fry the onion until fragrant. Add the tomato and stir-fry for a while, then add the tofu and cook for 8 minutes. Add the tomato juice and add the onion.