1, raw materials: 400 grams of tender bean curd, 30 grams of garlic, 5 grams of salt, 50 grams of peanut oil, 15 grams of cooking wine, 2 grams of monosodium glutamate (MSG), 10 grams of water starch, 5 grams of sesame oil. It should be reminded that the choice of bean curd should be selected those with bright green color and strong garlic flavor. After blanching the bean curd should be squeezed dry.

2, practice: the tender bean curd to remove the roots and old leaves, washed and cut into long segments spare.

3, garlic peeled and washed and minced. The pot on the fire, put water, salt 2 grams, 20 grams of peanut oil to boil, into the bean curd blanching, fish out of the water control.

4, net pot on the fire, put peanut oil 30 grams of heat, put the garlic stir-fried flavor and light yellow, pour into the bean curd, plus salt 3 grams, cooking wine, monosodium glutamate stir fry, thickening with water starch, dripping with sesame oil, out of the pan on the table.