1. Ingredients: 250 grams of tofu, 100 grams of loofah. Seasoning: 30 grams of lard (refined), 20 grams of soy sauce, 2 grams of salt, 2 grams of MSG, 5 grams of green onions, 100 grams of tender loofah, about 150 grams of tofu, 20 ml of soy sauce, 10 grams of water starch, 20 grams of cooked lard grams, 200 ml of stock, a little chopped green onion.

2. Wash the tofu, cut it into 2 cm square pieces, blanch it in boiling water, soak it in cold water and drain it; use a knife to scrape the skin of the loofah, wash it and cut it into hob pieces. .

3. Put the pot on the fire, heat the oil until it is 60 to 70% hot, add the loofah pieces and stir-fry until soft, add fresh soup, soy sauce, salt and chopped green onion, bring to a boil and bring to a boil. , add the tofu cubes, simmer over low heat for about 10 minutes, when the tofu is bulging and half of the soup is left, turn to high heat, add MSG, mix well, drizzle with sesame oil, and serve.