First cut the dried tofu into square pieces about 3 inches wide and 4 inches long. Then roll it into a 1-finger wide roll and skewer it with a toothpick, about 3 to 4 skewers on a toothpick. As many as you can eat, you can skewer as many as you want. I can't eat by myself without 30 skewers.

^_^

The following chicken bones cleaned, and then cut into large pieces (I bought a whole chicken bones, cut into pieces is better to put). Cold water in a pot, wait for the water to boil and then replace the water. Add the hot water and cook over high heat for 3-5 minutes and then lower the heat and cover and simmer for about 15 minutes. Put the skewered tofu into the chicken broth and bring to a boil over high heat, then simmer over low heat for 20 minutes or more (the longer the better, the longer the tofu will be more flavorful). Make sure to add hot water during this time.

Eat when the toothpick out, the tofu skewers brushed with a little chili sauce into a bowl, put a little cilantro minced (must add, do not eat cilantro can be less put a little and then put there regardless of his there.) and garlic juice (garlic crushed with a little water placed on the 10 minutes), vinegar (a little less can be), chili pepper last in the pouring of chicken broth can be eaten.

The second:

Chicken sauce tofu: raw materials have 500 grams of plate tofu, 100 grams of chicken fillet, 10 grams of green onions, 1 egg, 30 grams of sweet soy sauce, 10 grams of refined salt, 3 grams of monosodium glutamate, 2 grams of pepper, 20 grams of water starch, 3 grams of sesame oil, 50 grams of cooked lard.

Practice: first plate tofu water control, with a knife lap scattered, chicken fillet meat with the back of the knife pounded into mush; green onion cut into fine. Take a small bowl, sweet soy sauce, monosodium glutamate, pepper, water starch mixed into the sauce. Put the frying pan on a high flame, fill with cooked lard, heat into the chicken mushrooms fried, served in a bowl. Fill the wok with cooked lard, add chopped green onion and stir-fry, then add tofu, minced chicken and salt. Eggs beaten, poured into the pan and stir-fried evenly, into the thickening of the thickening sauce to thicken the sauce, upside down on the cooked lard, and then drizzled with sesame oil can be.

Chicken juice tofu white and shiny, tender and smooth texture, flavor flavor, suitable for rice, the most suitable for the elderly to eat.