2, practice two: a box of lactone tofu, the lactone tofu open, gently pour out, with boiling water dripping over, cut blocks into the disk. Pour a little soy sauce, Lao Ganma tempeh sauce, sesame oil, chopped peppers, eat and mix well.
3, practice three: Ingredients: 2 pieces of tender tofu, 2 eggs, 2 cucumbers, 1 large onion, 1 tomato, sauce, soy sauce 4 tbsp, 1 tbsp vinegar, 3 tbsp sesame oil. Peel the shells off the eggs. Wash the eggs carefully under the faucet, peel off the shells and cut into semicircles and set aside. Cut cucumber into thin slices, then slice diagonally into long julienne strips; rinse with cold water and drain. Cut the scallions into julienne strips in the same way as the cucumbers. Place the cucumber julienne on the bottom of the plate, then place the cubed tofu and the semicircular egg on top, and top with the green onion julienne. Cut the tomatoes into semicircles and drizzle with the sauce.
4, practice 4: Gouqi open water soak open, soybean kernel boiled, zucchini shredded scalded, horseshoe diced without water, minced garlic, scallion a little on the line. Bean House take out directly sliced, set the plate, put all the ingredients in a small bowl, add a dash of vinegar, salt, chicken essence, abalone juice, and a little bit of cold water, mixing, poured on the tofu, a few drops of sesame oil can be dripped.
5, Practice 5: Ingredients: tender tofu 1 block, squash 30g, 2 fine green onions, ginger 1/4 block, soy sauce, vinegar 1 tsp, sesame oil 1/2 tsp, salt, pepper a little. Cut the tofu in half and plate each. Coarsely chop the squash. Finely chop the green onion into scallions. Peel and mince the ginger. Mix the ingredients together and serve over the tofu. Place the squash, finely chopped scallions and ginger in a potager, add 1 tsp soy sauce, vinegar, sesame oil, and salt and pepper, and mix well. Spread over tofu and drizzle with soy sauce to taste.