Please enter your answer ... Fish head tofu soup practice: cut tender tofu into pieces, put it in a bowl, and drain the excess water for later use. Wash the bought fish head, cut it in half and dry it with kitchen paper, otherwise it will easily leak oil in the future. Pour oil into the pot and heat it. Put the fish head in and fry it. When one side is golden brown, turn it over and fry the other side. After frying both sides, put them in another pot. Heat it, pour it like cooking wine and a little vinegar, turn on a small fire, cover it, and simmer for a while to remove the fishy smell. But don't heat it for too long to avoid drying the pot. Pour in the right amount of stock (generally there is no stock at home). I made a chicken leg when I was cooking fish. When the fish is fried until the soup is almost cooked, take out the chicken legs and pour them into the fish pot. ) Slice onion, ginger and garlic, add a little cooking wine and vinegar. Burn the fire. Turn down the fire, cover it and burn it slowly. It takes about 30 minutes to cook. After the soup is milky white, add shredded bamboo shoots, fungus and cooked mushrooms (after adding fungus and mushrooms, the color of the soup will become darker. If you want to look better, you can leave it alone But I still like these two things very much, adding salt (I think it is better to add salt when the fish soup is almost cooked, so that the umami taste of the fish is easier to come out). Turn the fire to boil, and then simmer for about 5 minutes. If you think there is a little less water, you can add some more water to boil. Pour in Lycium barbarum and drained tender tofu, and simmer for 2-3 minutes. Sprinkle chicken essence before cooking. Pan and dish, sprinkle with shallots. If there is coriander, put some coriander, the taste will be fresher. Ingredients: tomato 1 piece, tofu 1 piece, 2 Chinese cabbages, 80g lean meat, 4 bowls of starch 1 teaspoon, clear water and a little sesame oil. Wash tomatoes and slice them. Cut tofu in half and slice again; Wash the Chinese cabbage and cut it into small pieces; Slice lean meat and mix with a little starch. 2. Boil 4 bowls of water, first put the meat slices, then put the tomatoes, boil over low heat, then put the tofu and season with salt. 3. finally, put the cabbage, turn off the fire as soon as it is cooked, and drop a little sesame oil to eat. Reminder and explanation: When putting meat slices, it is best to turn down the fire and put them one by one, so that the meat will not stick together. Ingredients: 450g sea cucumber, tender tofu 1 box, 3 shallots, 4 slices of ginger, eggs 1 piece. 4 cups of seasoned stock soup. B 1 tsp salt and sesame oil, 1/4 tsp pepper, 1 tsp rice wine, starch water and soy sauce. Method: (1) Cut the belly of the sea cucumber, remove the intestinal mud and wash the mud; Wash tofu and cut into small pieces; Wash onion, cut half into powder and half into sections; Wash and peel ginger, cut half into powder and half into slices; The egg was broken. (2) Heat 1 tbsp hot oil to saute shallots and ginger slices, then pour 3 cups of clear water to boil, blanch the sea cucumber, remove and drain. (3) Add the material A into another pot and boil it. Add sea cucumber, tofu, onion and ginger slices, and simmer for 8 minutes. Finally, add material B, stir well, drizzle with egg juice, sprinkle with chopped green onion and Jiang Mo. Features: the taste is tender and smooth, rich in nutrition, and can nourish and beautify if eaten frequently. Korean kimchi tofu soup practice: pork belly 400g kapok tofu 2 boxes of mushrooms 40g Korean kimchi 600g onion 3 soy sauce 1/2 tablespoons sugar 1/2 tablespoons [production process] (1) pork belly sliced, tofu cut into pieces, mushrooms soaked in soft shreds, and onions washed and shredded. (2) Stir-fry pork belly in a dry pan, then add shredded mushrooms, pickles, tofu and 5 cups of water, boil, season with soy sauce and sugar, and sprinkle with shredded onion, and serve.