The practices of home-made tofu include Mapo tofu, hot and sour tofu soup, dry stir-fried tofu, braised tofu, fragrant fried tofu, and shredded tofu with sauce flavor.

1. Mapo tofu:

Cut the tofu into small pieces, blanch it with boiling water and pick it up. Mix minced meat and bean paste evenly, stir-fry with oil, add seasonings such as dried red pepper, Jiang Mo, minced garlic, bean paste, salt, sugar and vinegar, stir-fry until fragrant, add water to boil, add tofu, cook and sprinkle with chopped green onion.

2. Hot and sour tofu soup:

Cut the tofu into small pieces and add it to the boiled broth. Add edible fungus, auricularia auricula, egg, chopped green onion, ginger, vinegar, salt, pepper and other seasonings, boil and sprinkle with coriander.

3. Dry stir-fried tofu:

Cut the tofu into small pieces, stir-fry with washed dried peppers and prickly ash, add a little salt and chicken essence and sprinkle with chopped green onion.

4. Braised tofu:

Cut the tofu into small pieces, add it to the oil pan, fry until the surface is golden yellow, and then pick it up. Add ginger slices, minced garlic, bean paste, soy sauce, sugar and other seasonings to boil, add tofu and cook until it tastes good.

5. Pan-fried tofu:

Cut tofu into small pieces, fry both sides until golden brown, add appropriate amount of salt and pepper, and serve with garlic sauce.

6. Sauced bean curd silk:

Slice the tofu into filaments, add the minced garlic and bean paste and stir-fry. Add salt, chicken essence and soy sauce and continue to stir-fry until it tastes good. Sprinkle a small amount of chopped green onion.