Braised tofu

1. First of all, when making braised tofu, we must use soft tofu, then cut it into small triangles, boil half a pot of water, and add it after the water boils Put a little salt into the military quilt, bring to a boil and continue to cook for 2 minutes, remove and set aside. Then prepare the minced onions and garlic, the amount of minced onions and garlic will be slightly more. Only in this way can it be fresh. 2. Make a bowl of braised tofu all-purpose juice, using oil, braised soy sauce, pepper noodles, salt and cold water, stir well and set aside. It is recommended to add more cold water to the bowl of juice. The principle is that the bowl of juice should not be too little. 3. Heat oil in a pan, and sauté minced onion and garlic cut into small pieces until fragrant. Pour the stir-fried all-purpose braised tofu bowl juice into the pan and turn to boil. 4. Pour all the blanched tofu into the pot, stir gently with a wooden spatula, cover with a lid, and simmer over low heat for four to five minutes. Then gradually stir-fry the sugar color. Remember that the sauce should not be too dry at this time. If you like, you can also add a little thin gravy. Take it out of the pot, place the prepared tofu with soup and water directly on a plate, then add some coriander for decoration. One portion of braised tofu is just done. Roast duck with konjac

Food: goose meat, ground taro, green garlic sprouts, pickled ginger, pickled pepper radish, pickled pepper, pepper, garlic, beer. Method: 1. Cut green garlic sprouts, sour chili peppers, pickled pepper radish, and pickled ginger into strips; pat the garlic slightly; cut the taro into slices, blanch them in hot water for 2 minutes, and remove them to dry. 2. Wash the goose meat and chop into pieces. 3. Heat the oil appropriately, pour in the duck pieces and stir well until they turn yellow and shiny. 4. Take a clay pot, pour in appropriate amount of oil and heat it, sauté peppercorns, wild pepper, pickled ginger, pickled pepper radish and garlic, add bean paste and stir-fry into chili oil. 5. Add dark soy sauce and old rock sugar, stir well. 6. Pour in the beer just enough to cover the goose meat, bring to a boil and bring to a boil. 7. Add the cooked taro, cover the pot, turn to low heat and simmer for 1 hour. 8. When the beef is soft and translucent, add salt to reduce the juice and sprinkle in green garlic sprouts. Stir-fried rapeseed with mushrooms

Ingredients: 5 oyster mushrooms; 5 lettuce; appropriate amount of salt; 3 cloves of garlic. Method: Wash and separate the leaves of the lettuce, and cut the rapeseed core in half from the top. Wash the oyster mushrooms, remove the stems, and cut into slices. Slice the garlic and set aside. Heat oil in a pan, loosen garlic and stir-fry until fragrant, then add mushrooms and stir-fry. Here, the oyster mushrooms can be soaked in water first, add the oyster mushrooms to boiling water, add some salt, and pour the water, so that the oyster mushrooms are easier to clean. When the oyster mushrooms are basically complete, add the rapeseed, stir-fry until the rapeseed loses color, add salt seasoning, remove from the pan and place on a plate for decoration.