Ingredients: Beidoufu, Toona sinensis, salt, sesame oil, mushroom essence, soy sauce, hot water (or broth) and cooking oil.

Practice: Toona sinensis is cooked in boiling water, cut into pieces and marinated with salt and sesame oil for later use. Soak the tofu in boiling water for a few minutes, take it out, drain it, cut it into square slices, and lightly rub some salt on the surface. Put the oil in the frying pan. When wooden chopsticks are inserted into the oil and bubbles appear around them, put in tofu slices, fry them on both sides until golden, take out the oil, then put them on a plate and code the pickled Toona sinensis. Put the base oil in the wok, add two spoonfuls of soy sauce and three times of hot water (or broth), until the sauce bubbles, turn off the heat, pour it on the Toona sinensis, and dip the juice while it is hot.

Dried tomatoes and tofu

Ingredients: dried bean curd, tomato, green pepper, shredded ginger, water, salt and mushroom essence.

Practice: Wash the dried white bean curd, cut it into thin slices, and cut tomatoes and green peppers into pieces. Heat oil in the pot, saute shredded ginger, add dried white bean curd, fry until golden on both sides, add green pepper, add a little water and stir fry, and finally add tomatoes, salt and mushroom essence to taste. Serve.