Raw materials: 200 grams of beancurd, 75 grams of water-soaked mushrooms, green beans 100 grams.

Practice: Cut the tofu into squares, cook the green beans and clean the mushrooms. Add 60% hot oil to bean curd, fry until both sides are golden, add soy sauce, cooking wine, sugar, monosodium glutamate and fresh soup, taste with low fire, thicken and plate. Leave the bottom oil in the pan, stir-fry mushrooms and green beans, add cooking wine, monosodium glutamate and salt soup, thicken with a little sesame oil and put it in the center of tofu.

2. Steamed tofu

Ingredients: 200g of tender tofu, 0g of lean meat100g, and appropriate amount of dried plum. Accessories: soy sauce, cooking wine, onion, raw flour.

Practice: Wash and chop lean meat, sprinkle some salt and cornmeal and knead well for later use. Cut the tender tofu evenly and spread it on a plate. Heat a wok, put oil in minced meat, stir-fry until it changes color, then add dried plum vegetables, stir-fry for a while, put in soy sauce and a little water, cover the lid and suffocate once, until the juice is thick and ready to be sprinkled on tender tofu, then sprinkle chopped green onion, and steam together in a steamer for 3-5 minutes. Out of the pot.

3. Boil tender tofu

Ingredients: 400 grams of tofu. Onion, salt, sesame oil and water starch are all appropriate.

Practice: Wash the tofu, cut it into small cubes, soak it in clear water for half an hour, and take it out and drain it; Wash the onion and cut it into chopped green onion. Put the pot on fire, add water and diced tofu, boil over high fire, thicken with water starch, and add salt, chopped green onion and sesame oil to taste.