1. preserved eggs mixed with tofu (choose lactone tofu, pay attention to the deployment of seasoning dishes, generally only need a spoonful of Haitian soy sauce, a little salt, chicken essence, pepper, two drops of sesame oil, a little chives)
2. Crucian carp tofu soup (ordinary tender tofu is selected, and the same stew is added five minutes before the crucian carp soup is cooked).
3. Stew tofu with Pleurotus ostreatus (choose old tofu, cut tofu into thick slices, sprinkle some salt, use fried tofu "preferably rapeseed oil or cooked lard, which is difficult to see in salad oil", use fried Pleurotus ostreatus left in the pot, add a little cooked pork slices, stew a little boiled water with fried tofu until the soup is thick, and add a little garlic to eat)
4. Mapo tofu (tofu can be old but tender. Heat the salad oil for five minutes, stir-fry the chilies, then pick out the chilies (don't mind not picking), stir-fry the prepared dried chilies, garlic and bean paste, add boiled water and cooked minced meat to boil, add tofu and a little soy sauce to stew, and finally add some salt and chicken essence as appropriate, and take the garlic out of the pot.